2 c. fresh milk
3/4 c. sugar
1/8 tsp. salt
6 egg yolks, beaten with fork
2 c. whipping cream
1 tsp. nutmeg and a dash of cinnamon
1 tsp. vanilla

Cook the milk, sugar, salt, and egg yolks over hot water until it forms a soft custard; stir while cooking with a fork. Cool. Whip the cream until almost stiff; fold in the custard and flavorings. Freeze until almost firm. Beat in chilled bowl until well blended. Return to tray and freeze until firm. Makes 1 quart.