In a saucepan bring the milk and the cream just to almost a boil. Do not boil let it boil and turn off the heat at this stage.

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 spoon, until it registers 175 F. 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 maker according to the manufacturer's instructions.

Serve with some cinnamon sticks to garnish

Enjoy