Beat egg whites until frothy. Gradually add 1/4 cup sugar and beat until stiff.
Beat egg yolks, 1/2 cup of sugar, and salt until light.
Combine egg mixtures, stirring until thoroughly blended.
Add whipped cream, milk, and vanilla, beating well.
Pour into Half gallon container and store in refrigerator.
Shake or stir before serving and sprinkle with nutmeg. Yields about 1 1/2 quarts.
Serve with Vanilla Ice Cream if you like.