Prior to beginning your recipe, place the white chocolate in a stainless steel bowl over a pot of 120 degree F water until chocolate is totally melted. Stir occasionally to maintain a liquid state. In a saucepot combine milk, cream, vanilla and nutmeg in a saucepot and place over medium heat. Bring the milk to 190 degrees F or a very low simmer. Do not boil. While milk is heating, combine eggs and sugar in a stainless steel mixing bowl and whisk to blend. Slowly pour the hot milk into the eggs and sugar while whisking constantly to blend thoroughly. While whisking, pour the melted chocolate into the custard mixture until all is incorporated. Pour the mixture back into the saucepot and stir constantly over medium heat until mixture returns to 190 degrees F. Do not cook to a boil, otherwise eggs will scramble. Pour the mixture through a fine sieve, add mint and refrigerate, preferably overnight. When fully chilled, place the contents in a home-style ice cream freezer and follow manufacturer's directions. NOTE: If you wish to add a little lightness to the texture, separate the egg yolks from the whites. Whip the whites separately with half the sugar and fold the whites into the custard mixture immediately before freezing. Garnish your white chocolate mint ice cream with a tablespoon each of blueberries and strawberries for a festive Fourth of July look.