Prepare at least 4 hours before serving. In heavy 4 quart pan beat eggs, sugar, and salt with a wire whisk. Gradually stir in 1 quart of milk and cook over low heat for about 25 minutes or until it has reached 170 degrees (pasteurizing temperature). Do not boil, or the mixture will curdle. Stir constantly until mixture thickens and begins to coat the back of a spoon. Pour the custard into a large bowl. Stir in liquor, vanilla extract, 1 teaspoon ground nutmeg and the remaining milk. Cover and refrigerate for 3 hours.
After 3 hours, beat heavy cream in a stand mixer on medium speed until soft peaks form. Gently fold the beaten cream into the custard. Refrigerate again for at least an hour.
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