Nutrition per serving may change if servings are adjusted.
1 tablespoon brandy, or rum
2 teaspoons pure vanilla extract
1½ teaspoons unflavored gelatin
3 cups low-fat milk
2 large egg yolks
1 14-ounce can nonfat sweetened condensed milk
1 teaspoon freshly grated nutmeg
In a small bowl, combine brandy or rum and vanilla; sprinkle in gelatin and set aside to soften.
In a heavy saucepan, heat 1½ cups of the milk over medium heat until steaming. Meanwhile, in a mixing bowl, whisk egg yolks and sweetened condensed milk.
Gradually pour the hot milk into the condensed milk/egg yolk mixture, whisking until blended. Return the mixture to the saucepan and cook, stirring with a wooden spoon, until the custard coats the back of the spoon lightly, 3 to 5 minutes. Do not overcook or boil, or the custard will curdle.
Strain the custard into a clean bowl. Add the softened gelatin mixture and whisk until it has melted. Whisk in nutmeg and the remaining 1½ cups cold milk. Cover and refrigerate until well chilled, about 2 hours.
Pour into an ice cream maker and freeze according to manufacturer's directions. If necessary, place the ice cream in the freezer to firm up before serving. (Use within hours of freezing, if possible, or store in the freezer for up to 4 days. If the ice cream becomes very hard in the freezer, soften it in the refrigerator for about 30 minutes before scooping.)