1-First, in a medium bowl, whisk the 6 large egg yolks with 1/2 cup sugar until the mixture turns light and creamy this helps build a smooth base.

2-Next, in a saucepan, combine 1 cup heavy cream, 2 cups milk, 1/2 teaspoon ground nutmeg, and a pinch of salt, then heat over medium-high while stirring frequently until it just starts to simmer.

3-Now, temper the egg mixture by slowly adding spoonfuls of the hot milk blend while whisking vigorously to avoid curdling.

4-Once most of the hot liquid is mixed in, pour everything back into the saucepan and whisk constantly for 1-2 minutes until it thickens slightly or hits about 160°F.

5-At this point, remove it from the heat and stir in 1/4 teaspoon vanilla extract plus alcohol if you’re using it.

6-Strain the mixture through a fine mesh sieve into a pitcher, cover it, and refrigerate until chilled.

7-For an even smoother texture, blend in 1-2 tablespoons of milk before serving.

8-Finally, serve it cold, topped with whipped cream and a sprinkle of nutmeg or cinnamon for extra flair.