1. In a medium saucepan over medium heat, combine heavy cream, whole milk, and half of the sugar. Stir and heat until just simmering. Do not boil.

2. In a separate bowl, whisk together the egg yolks, remaining sugar, and salt until pale and thick.

3. Slowly temper the yolks by pouring ½ cup of the hot cream into them while whisking constantly.

4. Return the tempered yolks to the saucepan. Cook on medium-low, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5–7 minutes).

5. Remove from heat. Stir in vanilla extract, ground nutmeg, and alcohol. Strain through a fine mesh sieve into a clean bowl.

6. Cover with plastic wrap pressed directly on the surface. Chill in the fridge for at least 4 hours or overnight.

7. For churned: Freeze in an ice cream maker according to the manufacturer’s instructions.

8. For no-churn: Pour into a loaf pan and freeze for 4–6 hours, stirring once or twice early on.

9. Scoop and serve with nutmeg on top and optional cookie crumbles for texture.