Directions

• In a large saucepan, heat milk, cream, and nutmeg over highish heat, stirring frequently.
• Separate egg yolks into a small bowl and add sugar. Wisk until lighter in color and the sugar is dissolved.
• Temper warm milk into eggs by adding a little bit of hot liquid into the egg yolks at a time, and stir.
• Return to pan and heat until 160ºF.
• Remove from heat and put in a gallon container.
• Allow to cool to room temperature then chill in refrigerator.
• Enjoy.