2 cups whipping cream
1 cup whole milk or half and half
1/3 cup honey
½ teaspoon ground cloves
4 egg yolks
Bring the cream, milk, honey and ground cloves to a simmer in a medium saucepan over medium heat. Remove from heat.
Whisk the egg yolks in a large bowl. Slowly add the cream mixture to the eggs, whisking constantly. Strain the mixture through a fine mesh sieve.
Cover and refrigerate the mixture for 12 hours to allow the flavors to develop. Taste and add a little more ground cloves if you wish to have a stronger flavor.
Transfer the mixture to an ice cream machine and churn according to manufacturer’s instructions. Freeze in a lidded container until set.
Serves 4 to 6