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Clove Ice Cream

2/3 c sugar
1 c half and half
2 c whipping cream
12 whole cloves
6 egg yolks
1/8 tsp ground cloves (optional)

Warm the sugar, half and half, and cream with the whole cloves in
a small pan to just under boiling and keep hot for 30 minutes or
so. Taste the mixture to see how strong the flavor is; proceed
when it is about as strong as you like it. Whisk the egg yolks
just enough to break them up. Stir some of the hot mixture into
them to warm them and return to the pan. Cook over low to medium
heat, stirring constantly, until the custard coats the spoon.
Strain into a bowl and chill thoroughly, preferably overnight, to
let the clove flavor develop. Taste again before freezing and add
a little ground clove if you like. Freeze according to the directions
with your ice cream maker.

Nice paired with tarts or other ice creams.

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