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Ingredients

• 6 eggs, seperated
• 3/4 cup sugar, divided
• 1/8 teaspoon salt
• 2 cups whipping cream, whipped
• 2 cups milk
• 1 teaspoon vanilla extract
• ground numeg

Directions

Combine eg yolks, 1/2 cup sugar, and salt in a large mixing bowl; beat at high speed with an electric mixer until thick and lemon colored.

Beat the egg whites ( at room temperature) until foamy; gradually add the remaining 1/4 cup sugar 1 tablwapoon at a time, beating until stiff peaks form.

Gently fold in egg whites and next 3 ingredients into egg mixture.  Pour into a half-gallon container; store in rerigeraor.  Shake before serving. and sprinkle with nutmeg.  Yield; about 1 1/2 quarts.

Note: scoops of vanilla ice cream may be floated on top.