In a saucepan bring the milk and cream just to a boil.

In a bowl, whisk together the eggs, sugar, nutmeg, salt and vanilla

Whisk 1/2 cup of the milk mixture into the egg mixture and whisk the mix into the remaining milk mixture.

Cook the custard over moderate heat, stirring constantly with a wooden spatula until it register 175 degrees with candy thermometer.

Transfer the custard to a metal bowl set in a larger bowl of ice with cold water and stir until cold.

Freeze the custard in an ice cream freezer according to the manufacturers instructions.