By Linda Ditch
3 cups whole milk, divided
3 cups, divided heavy cream
12 egg yolks
1 1/3 cups sugar
1 teaspoon ground nutmeg
2 teaspoons vanilla
1/2 cup liquor (optional)
In a medium bowl, whisk the egg yolks, sugar and nutmeg until blended. Set aside.
In a large sauce pan, heat 2 cups of the milk and 2 cups of the heavy cream over medium-low heat just until bubbles start to form around the edge of the pan.
Slowly whisk part of the hot milk and cream mixture to the egg yolks. Then slowly pour the cream and egg mixture back into the saucepan, stirring constantly, until the mixture becomes a little thicker and reaches a temperature of 160 to 175 degrees. It should coat the back of a spoon. Do not overheat or the mixture will curdle.
Remove from heat and immediately stir in the remaining 1 cup milk, 1 cup heavy cream and vanilla. Strain through a fine mesh strainer into a storage container and cool. Chill thoroughly for at least 3 hours, or up to 3 days. Stir in the optional liquor before serving. Serves 12.