yolks and sugar together until pale yellow. Warm milk, cream, and nutmeg until it just lightly simmers
egg/sugar mixture with milk/cream. Return to saucepan and cook until thickened, stirring slowly & constantly. It should get to 170F
from heat. Stir in the rum/bourbon. Chill for at least 4 hrs
in ice cream maker until thickness of soft serve ice cream, ~20 minutes
full recipe linked below