8 eggs, 1 cup sugar, 3 cups milk (divided), 3 cups heavy whipping cream (divided), 1 t. ground nutmeg.
In a large heavy saucepan, whisk the eggs and sugar. Gradually add 1 cup milk and 1 cup whipping cream. Cook and stir over low heat until a thermometer reads 160 degrees, about 25 minutes.
Pour into a large bowl, stir in nutmeg and remaining milk and cream. Place bowl in a ice water bath; stir frequently until mixture is cool. Cover and refrigerate for at least 3 hours before serving. Yield: 2 quarts.