Heat the double cream and the full-cream milk in a pan until just
starting to boil.
Meanwhile whisk the egg
yolks and sugar in a large bowl. When
milk and cream mix is ready, steadily pour
it over the yolks, whisking continuously.
Pour back into a clean pan, then heat gently,
stirring, for about 10 mins until the mix
thickens enough to coat the back of a spoon. Strain custard
through a sieve into another large bowl, stir
in the freshly-grated nutmeg, then cool.
Churn in an ice cream machine or pour into
a freezer-proof container, then freeze for
about 1½ hrs until frozen around the edges.
Stir the frozen edges into the mix, then
repeat this twice more or until the ice cream
is smooth and thick. Leave for at least 4 hrs
to freeze before serving with Sticky orange & marsala pudding (see link, right).