1 cup whole milk
2/3 cup sugar
Pinch of salt
2 cups heavy cream
6 large egg yolks
1 teaspoon freshly grated nutmeg or to taste
2 T brandy
2 T dark rum
2 teaspoon vanilla extract
Warm the milk, sugar and salt in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer on top.
In a separate bowl whisk together the egg yolks. Slowly pour the warmed mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir into the cream to cool. Mix in the nutmeg, brandy, rum and vanilla and stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator. Once the mixture is cold, taste it, and grate in more fresh nutmeg if you wish. Freeze in your ice cream maker according to the manufacturer’s instructions.