Step 1

Combine the egg yolks and sugar in a large container. Whisk until completely blended and creamy.

Step 2

Add the remaining ingredients and stir until well combined.

Step 3

Transfer to a one-gallon glass jar with a lid. Make sure and seal well. Store in the refrigerator for at least 3 weeks and up to 1 year.

Step 4

When ready to serve, top with homemade whipped cream (see notes below) and freshly grated nutmeg.