Lalla Rookh

Place the ice cream in the refrigerator until slightly softened, about 30 minutes.

Place the softened ice cream in a large bowl and, using a rubber spatula, stir until it has a smooth consistency and no frozen chunks remain.Divide the ice cream among 8 small (1/2-cup) shallow bowls and smooth the tops with the back of a spoon. Freeze until the ice cream is semisolid, about 30 minutes.Using a melon baller or small spoon, scoop about 2 tablespoons of ice cream from the center of each bowl to create a deep trough. Reserve the scooped-out ice cream for another use. Return the sundaes to the freezer to chill completely, at least 2 hours or overnight.When ready to serve, remove the sundaes from the freezer and let soften at room temperature for 10 minutes. Meanwhile, chill the clean bowl of a stand mixer and the whisk attachment in the freezer for 10 minutes.

Add the cream, sugar, and vanilla to the chilled bowl and whisk on medium speed until medium peaks form, about 2 minutes; set aside. (Alternatively, you can use a hand whisk and a large chilled bowl.

Whisk the cream, sugar, and vanilla until medium peaks form, about 2 to 3 minutes.) Slowly pour 1 tablespoon of the Calvados into each trough, filling it just up to the top (do not let it spill over). Top each bowl with a dollop of whipped cream and some nutmeg.

Serve immediately.