Yield: Makes 1 quart
Half-and-half 1 cup
Sugar 2/3 cup
Cinnamon stick, broken in half 1
Ground cloves 1/4 tsp.
Freshly grated nutmeg 1/4 tsp.
Heavy (whipping) cream 2 cups
Large egg yolks 4
Full-flavored honey 3 Tbsp.
Mixed candied citrus peel 1/4 cup
Almonds, toasted, chopped 1/2 cup
Warm half-and-half, sugar, cinnamon stick, cloves and nutmeg in medium pan. Remove from heat, steep 30 minutes.
Rewarm spice mixture. Pour cream into large bowl; set strainer over. In another bowl, whisk eggs. Slowly add warm spice mixture to yolks, whisking constantly. Scrape back into saucepan.
Cook over medium heat until thickened. Strain into cream, mixing well. Place over ice bath to chill down. As it cools, gently warm honey and add to cream mixture.
Place in refrigerator until chilled then freeze in ice cream freezer, adding diced fruits and almonds shortly before it is solid.