In a saucepan bring the milk and the cream just to a boil. In a bowl whisk together the eggs, the sugar, the nutmeg, the salt, and the vanilla, whisk 1/2 cup of the milk mixture into the egg mixture, and whisk the mixture into the remaining milk mixture. Cook the custard over moderate heat, stirring constantly with a wooden spatula, until it registers 175F. on a candy thermometer. Transfer the custard to a metal bowl set in a larger bowl of ice and cold water and stir it until it is cold. Freeze the custard in an ice-cream freezer according to the manufacturers instructions. Makes about 1 quart. Gourmet November 1990
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|Serving Size: 1 Serving (800g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 800 (55%)|
|Amt Per Serving||% DV|
|Total Fat 88.8g||118 %|
|Saturated Fat 50.9g||254 %|
|Monounsaturated Fat 26.9g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 907.8mg||279 %|
|Sodium 425.9mg||15 %|
|Potassium 886.4mg||23 %|
|Total Carbohydrate 132.2g||39 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 131.7g|
|Protein 34.5g||49 %|
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Calories per serving: 1443
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