2 cups whipping cream
2 cups whole milk
1 cup sugar
1 tsp Ground Cloves
1 tsp Ground Cinnamon
1 tsp All-Spice
8 large egg yolks
The flavors are subtle and the spice cream is wonderful with your favorite fruit pie.
Stir together cream, milk, ½ cup sugar, cinnamon and cloves in heavy medium saucepan. Bring mixture to boil over medium-high heat and continue to stir until sugar dissolves. Remove from heat and let steep for one hour.
Whisk together egg yolks and remaining ½ cup sugar in bowl until well blended. Gradually whisk hot milk mixture into yolk mixture. Return combined milk and yolk mixture to same pan. Stir over medium-low heat until custard thickens and leaves a path on the back of the spoon when finger is drawn across. Do not allow mixture to boil. Strain into a medium bowl and chill uncovered until cold. Stir occasionally. Mixture should be chilled at least 2 hours or overnight.
Process chilled custard in ice cream maker according to manufacturer’s instructions. Once processed, put in airtight container and freeze. May be made three days ahead
Makes about 5 cups.
**Adapted from a TSP Spices original recipe.