CINNAMON-CLOVE ICE CREAM

Cinnamon-Clove Ice Cream image

Yield Makes about 5 cups

Number Of Ingredients 6

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2 cups whole milk
2 cups whipping cream
1 cup sugar
6 whole cinnamon sticks
16 whole cloves, slightly crushed
8 large egg yolks

Steps:

Combine milk, cream, 1/2 cup sugar, cinnamon and cloves in heavy medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Remove from heat. Cover; steep 1 hour.
Whisk yolks and 1/2 cup sugar in bowl until well blended. Bring milk mixture to simmer. Gradually whisk hot milk mixture into yolk mixture; return to same pan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across (do not boil). Strain into another medium bowl; chill uncovered until cold, stirring occasionally, about 2 hours.
Process chilled custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze. (Can be prepared 3 days ahead. Keep frozen.)