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1
Place the ice cream in the refrigerator until slightly softened, about 30 minutes.
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2
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.
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3
Divide the ice cream among 8 small (1/2-cup) shallow bowls and smooth the tops with the back of a spoon.
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4
Freeze until the ice cream is semisolid, about 30 minutes.
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5
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.
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6
Reserve the scooped-out ice cream for another use.
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7
Return the sundaes to the freezer to chill completely, at least 2 hours or overnight.
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8
When ready to serve, remove the sundaes from the freezer and let soften at room temperature for 10 minutes.
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9
Meanwhile, chill the clean bowl of a stand mixer and the whisk attachment in the freezer for 10 minutes.
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10
Add the cream, sugar, and vanilla to the chilled bowl and whisk on medium speed until medium peaks form, about 2 minutes; set aside.
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11
(Alternatively, you can use a hand whisk and a large chilled bowl.
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12
Whisk the cream, sugar, and vanilla until medium peaks form, about 2 to 3 minutes.)
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13
Slowly pour 1 tablespoon of the Calvados into each trough, filling it just up to the top (do not let it spill over).
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14
Top each bowl with a dollop of whipped cream and some nutmeg.
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15
Serve immediately.
