MAKING

1. In a medium heavy based saucepan, whisk cream, milk, and cloves. Heat until mixture just starts to simmer (don't boil). 

2. In a bowl, whisk egg yolks, sugar, cinnamon, and nutmeg until pale and thick.

3. Slowly whisk the cream mixture into the egg mixture (tempering the eggs).

4. Pour the mixture back into the saucepan, place over low flame and heat, stirring constantly until mixture has thickened and coats the back of the spoon (or reaches at least 175ºF). 

5. Strain mixture into a heatproof bowl, whisk in vanilla then cover and refrigerate until well chilled. 

6. Pour into your ice cream maker and follow manufacturer’s instructions on operation.

7. When almost frozen; add the bourbon or rum if using.

SERVING

8. Once mixture is frozen; eat immediately or freeze for up to 1 week.