freshly grated nutmeg
In a medium pot, whisk together the egg yolks, sugar, salt, and milk.
Place pot over medium-low heat and cook, stirring or whisking constantly until the mixture thickens slightly to the texture of heavy cream. This should take about 10 minutes.
Strain the mixture through a sieve into a shallow metal bowl and let it cool, stirring occasionally.
Add the vanilla and nutmeg, and pour the mixture into a jar or container with a lid.
Place in the refridgerator to chill thoroughly.
Meanwhile, using an electric beater, or a balloon whisk, whip whipping cream until soft peaks form and stir into the chilled egg mixture.
Pour over ice to serve, and add some rum if you want!
This recipe is thanks to
Chef Heidi Fink