In a large deep pan, whisk together eggs, sugar and salt while gradually adding in 4 cups of whole milk

Stir mixture over a low heat until thermometer reaches 160 degrees, do NOT allow it to come to a boil though (important)

Once it reaches 160 degrees, Immediately transfer the mixture into a large bowl.

Stir in the vanilla, nutmeg and leftover whole milk.

Next you put the bowl in an ice water bath, gently mixing until it is cool, then refrigerate for 2 1/2 hours, covered.

When ready to serve, beat the heavy cream until soft peaks start to form then gently mix it into the cold eggnog mixture.

Sprinkle with nutmeg if desired

ENJOY!