Separate 4 large eggs
Beat the egg yolks with 1/2 cup sugar until smooth
Stir in 2 cups milk, 1 cup heavy cream, 1 teaspoon vanilla extract, 1/2 teaspoon ground nutmeg, and a pinch of salt
Whisk the egg whites until soft peaks form
Fold the whipped egg whites into the eggnog mixture
Chill in the refrigerator for at least 2 hours
Serve cold
Sprinkle with extra nutmeg if desired