Accompany this flavorful ice cream with our harvest apple cake.
In a saucepan over medium-high heat, whisk together the milk, heavy cream, 1/2 the sugar and the salt. Heat just until scalding (200 F), or until the mixture is steaming and small bubbles are forming along the sides of the saucepan.
In a medium mixing bowl, whisk together the egg yolks and the remaining sugar until smooth and slightly lightened in color. Slowly pour the warm milk mixture into the eggs, whisking quickly and constantly until blended. Pour the custard back into the saucepan and cook on medium-low heat, stirring constantly with a spoon, until the custard thickens and a finger drawn across the back of a spoon leaves a path, 5 to 7 minutes.
Pour the custard through a fine-mesh strainer sitting over a clean bowl. Add the vanilla extract and nutmeg. Fill a larger bowl halfway with ice and water and place the bowl with the custard into it. Let cool to room temperature, stirring occasionally. Cover and refrigerate until thoroughly chilled, at least 4 hours.
Spoon the custard into an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a storage container, cover and freeze until firm, at least 4 hours.
Makes 1 1/2 quarts