Clove and Vanilla Bean Ice Cream Recipe

In a saucepan, heat the heavy cream, whole milk, sugar, vanilla bean and ground cloves over medium heat.

In a separate bowl, whisk together the egg yolks.

Remove the saucepan from heat and pour a small amount of the hot mixture over the egg yolks, whisking constantly.

Gradually pour the egg mixture into the saucepan with the remaining mixture, whisking constantly.

Return the saucepan to low heat and cook, stirring constantly, until the mixture coats the back of a spoon, about 10-15 minutes.

Strain the mixture through a fine mesh sieve into a bowl and cool to room temperature.

Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.

Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.

Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours before serving.