Combine the cream and sugar in a chilled metal bowl. Using a whisk or hand mixer, whip the cream until soft peaks form. Refrigerate until ready to use.
Set up four small bowls or coffee mugs. Add two scoops of ice cream to each. Pour 1 cup coffee into each. Top with a scoop of the whipped cream and garnish with nutmeg. Serve immediately.
Recipe courtesy of Daphne Brogdon