Making custard ice cream can be straightforward if you follow these simple steps:

1. Heat the Cream and Milk: In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until it begins to simmer, then remove it from heat.

2. Whisk Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.

3. Temper the Eggs: Gradually pour a small amount of the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling. Continue to add the cream mixture slowly.

4. Combine Mixtures: Pour the tempered egg mixture back into the saucepan with the remaining cream and milk. Cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 10 minutes).

5. Add Flavorings: Once thickened, remove the custard from heat. Stir in the vanilla extract, salt, and nutmeg (if using).

6. Cool the Custard: Pour the custard through a fine-mesh sieve into a bowl to ensure a smooth texture. Allow it to cool at room temperature for about 30 minutes, then cover and refrigerate for at least 1 hour (or until thoroughly chilled).

7. Churn the Custard: Once the custard is cold, pour it into your ice cream maker and churn according to the manufacturer’s instructions, typically for about 20-25 minutes, until it reaches a soft-serve consistency.

8. Freeze: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours to firm up completely.

9. Serve or Store: Once the ice cream has firmed up, it’s ready to enjoy!