Warm and Infuse the Dairy: In a medium-sized heavy-bottomed saucepan, combine 1 cup of the heavy cream with the milk. Stir in the cloves, grated nutmeg, cinnamon, and a small pinch of salt. Gently heat the mixture over medium heat until it begins to steam—avoid letting it boil. Once heated, lower the heat, cover the pan, and allow the mixture to steep for about 30 minutes so the spices can infuse the liquid. Remove and discard the whole cloves.
Sweeten the Infused Base: Return the pan to low heat and stir in the sugar. Mix well until the sugar fully dissolves, leaving you with a fragrant, sweetened base ready for the eggs.
Prepare Ice Bath and Strainer Setup: In a large mixing bowl, pour in the remaining 1 cup of heavy cream. Nestle this bowl into a larger one filled with ice water to create an ice bath. Place a fine mesh strainer over the top of the cream to prepare for cooling the custard later.
Temper the Egg Yolks: In a separate bowl, whisk the egg yolks until smooth. Slowly drizzle about half of the warm cream-milk mixture into the yolks while whisking constantly. This gradual mixing will prevent the yolks from curdling. Once tempered, pour the yolk mixture back into the saucepan.
Cook and Thicken the Custard: Return the pan to medium heat and stir the mixture continuously with a wooden spoon or silicone spatula. Scrape the bottom and sides often to prevent sticking. Cook until the mixture thickens enough to coat the back of a spoon—this typically takes around 8–10 minutes. You’ll know it’s ready when you can run your finger across the spoon and the line holds.
Strain and Cool the Custard: Immediately pour the thickened custard through the mesh strainer into the chilled cream in the prepared ice bath. Stir gently to combine and cool the mixture. Let it sit in the ice bath for 10–15 minutes, stirring occasionally, then transfer it to the fridge and chill thoroughly for at least 2 hours, preferably overnight.
Add Flavor and Churn: Once the custard is fully chilled, stir in the vanilla extract and your choice of spirit (if using). Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually around 20–25 minutes.
Freeze Until Firm: Transfer the freshly churned ice cream—which will have a soft-serve texture—to an airtight container. Freeze for 4–6 hours or until firm. If storing longer than a day, let the ice cream sit at room temperature for 5–10 minutes before scooping to soften slightly.