1 cup whole milk
2/3 cup sugar
Pinch of salt
2 cups heavy cream
6 large egg yolks
¾ tsp. ground nutmeg (or 1 tsp. freshly grated)
2 tbsp. dark rum
1 tbsp. brandy
2½ tsp. vanilla extract
Combine the whole milk, sugar and salt in a medium saucepan. Warm over medium heat, stirring occasionally. Meanwhile, pour the cream into a large mixing bowl and set a fine mesh sieve over the top. In a medium mixing bowl, whisk together the egg yolks.
Once the milk mixture is warm, slowly add it into the egg yolks, whisking constantly. Return the mixture to the saucepan. Cook the mixture over medium heat, stirring constantly and scraping the bottom of the pan with a heat-proof spatula, until the mixture thickens slightly and coats the back of a spoon (between 170 and 175° F.) Remove the custard from the heat and pour the mixture through the mesh sieve, into the cream. Add in the nutmeg, rum, brandy and vanilla extract and stir to combine.
Cover and chill the mixture thoroughly in the refrigerator. When completely chilled, freeze the batter in an ice cream maker according to the manufacturer’s instructions. Store in an airtight container in the freezer.