Eggnog

Steps

1. Heat 150 ml whipping cream150 ml whipping cream⅔ cup heavy cream225 ml whipping cream230 ml whipping cream1 cup heavy cream, 180 ml whole milk180 ml whole milk¾ cup whole milk270 ml whole milk270 ml whole milk1 cup + 2 tbsp whole milk, ½ tsp ground nutmeg½ tsp ground nutmeg½ tsp ground nutmeg¾ tsp ground nutmeg¾ tsp ground nutmeg¾ tsp ground nutmeg and a pinch of ground cinnamona pinch of ground cinnamona pinch of ground cinnamona pinch of ground cinnamona pinch of ground cinnamona pinch of ground cinnamon in a saucepan until steaming.
2. Whisk 4 egg yolks4 egg yolks4 egg yolks6 egg yolks6 egg yolks6 egg yolks, 60 g caster or granulated sugar70 ml caster or granulated sugar¼ cup + 1 tbsp granulated sugar90 g caster or granulated sugar110 ml caster or granulated sugar⅓ cup + 2 tbsp granulated sugar and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt in a bowl until pale.
3. Slowly whisk in half of the hot milk, then pour everything back into the pan.
4. Stir over low heat until it coats a spoon, about 80 °C176 °F, 5 to 8 minutes. Do not boil.
5. Off the heat, stir in 1 tsp vanilla extract or paste1 tsp vanilla extract or paste1 tsp vanilla extract1½ tsp vanilla extract or paste1½ tsp vanilla extract or paste1½ tsp vanilla extract. Strain into the tubpint, cool in an ice bath, then put the lid on.
6. Once it is completely cool, freeze the tubpint on a level shelf for 24 hours.
7. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
8. If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.

To serve: Dust each scoop with a little freshly grated nutmeg.