1. In a medium saucepan, combine the heavy cream, milk, nutmeg, salt, and optional cinnamon. Heat over medium heat until the mixture is steaming and just starting to bubble around the edges. Do not boil.

2. While the cream is heating, whisk together the egg yolks and sugar in a bowl until pale and slightly thickened.

3. Slowly pour about 1/2 cup of the hot cream into the yolk mixture, whisking constantly to temper the eggs.

4. Gradually whisk the tempered yolks back into the saucepan with the rest of the hot cream.

5. Cook the custard over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 170–175°F). Do not let it boil.

6. Remove from heat and strain the custard through a fine mesh sieve into a clean bowl to remove any solids.

7. Stir in the vanilla extract and bourbon or spiced rum. Let the mixture cool slightly, then cover and refrigerate for at least 4 hours or overnight.

8. Once chilled, churn the custard in your ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.

9. Transfer to a freezer-safe container. Press parchment or plastic wrap against the surface and seal with a lid. Freeze for at least 4 hours or until firm.

10. Scoop into bowls or cones, sprinkle with nutmeg if desired, and serve!