First make the infusion by bringing the milk, cream, nutmeg and vanilla to the simmer covering with cling film, letting it infuse for 20 minutes.
Beat the egg yolks, sugar together and soak the gelatine in very cold water.
Bring the milk and cream infusion back to he simmer and pour this gradually on the egg yolks mixing all the time now all the cream and milk is in and mixed in well, remove the gelatine from the water ring out well and add to the mix.
Place the ice cream mix back onto a stove and mix constantly but do not boil and only cook the mix until it coats the back of a spoon.
Place into an ice cream machine until churned and semi frozen and then transfer to the freezer for 1-2 hours.
Serve with Tristan's Easy Rhubarb Ice Cream.