Combine milk and 1/4 cup of sugar in medium saucepan. Heat over medium heat stirring to dissolve sugar until a rim of fine bubbles appears around edge of pan

Beat egg yolks until thick and lemon colored

Add a small amount of hot milk and egg yolks. Return all to saucepan

Cook over medium heat for 5 minutes stirring constantly

Pour into bowl

Add ice cream by spoonfuls, stirring until melted.

Add rum and vanilla

Cover and chill for at least 2 hours

Refrigerate unbeaten egg whites in separate covered container

Before serving, let egg whites sit at room temperature for 15 minutes in a large bowl

Beat the egg whites until foamy, add salt and continue beating until soft peaks form

Add 1/4 cup sugar, one tablespoon at a time. Beating constantly until sugar dissolves and peaks form

Pour the refrigerated custard type mixture into the egg whites using a large wire whisk

Pour eggnog into chilled bowl

Sprinkle with nutmeg