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.
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