Soak gelatin sheet in water.
Mix milk, cream, yolks, salt, nutmeg and sugars together with a stick blender (or something like it). Heat up over medium heat to 80°C while stirring constantly.
Add alcohol and squeezed out sheets of gelatin, blend together.
Let cool down and put in fridge for 8-24 hours.
Whisk egg whites (optionally add some acidic stabilizer, like cream of tartar) to semi-stiff peaks, and fold under cream mixture.
Put in ice cream machine!