Nutmeg Ice Cream

2 1/2 C. evaporated milk
1 1/4 C. sugar
1/2 t. salt
1 1/2 t. nutmeg
2 beaten eggs
1 C. whipping cream

Heat milk over medium heat. Do not boil. Stir in sugar, salt and nutmeg until dissolved. Pour hot milk slowly over beaten eggs, beating until well blended. Continue to cook until it thickens or coats the back of spoon.

Strain, then allow to chill.

Add whipped cream and return to freezer for about 4 hours.

Whip with hand whip twice during freezing time.

Yield: 8 servings or 1 quart.