1 1/2 cups heavy cream, divided
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
In a saucepan, combine the heavy cream, 1/2 cup sugar and egg. Whisk vigorously until all ingredients are thoroughly combined. Cook over low heat until mixture is thick, scraping bowl frequently. in a small bowl, sift together the cream, sugar, egg and vanilla. Add first cup of hot milk, fold into the mixture. Combine ice cream with butter in the freezer section of the store, arrange on wax paper. Freeze for 4 hours, or until set but not solid.