Cinnamon and Spice Ice Cream

2 soft cinnamon sticks
1 whole nutmeg
3 whole cloves
8 whole allspice
1/4 teaspoon coarse mace
2 cups whole milk
3/4 cups superfine cane sugar
4 teaspoons flour
1/4 teaspoon fine sea salt
2 extra large eggs
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 teaspoon Bourbon Madagascar vanilla extract
2 cups light cream

Add all the whole spices and the mace to the milk in the top of a double boiler. Scald the milk mixture. Turn off the heat and allow the spices to steep in the milk for 20 minutes. Remove the whole spices with a slotted spoon. Gently reheat the spicy milk.

Mix sugar, flour and salt. Add the hot milk, stirring constantly, and return to the double boiler. Stir over boiling water until thickened.

Beat the eggs and add a small portion of the hot mixture to the eggs to warm them so they will not scramble. Pour the warmed eggs into the remaining hot
mixture and cook, stirring occasionally until the mixture coats a metal spoon. Chill thoroughly.

Add the ground spices, vanilla extract and cream, and freeze in a hand-crank or electric freezer, following the instructions given with either.

Note: Make the ice cream up to step 4 and refrigerate it overnight. The next day, it�s a snap to add the cream and churn it to perfect consistency. Do let it �set up� in the freezer for several hours before serving so the flavor reaches its peak.

Makes about 1 1/2 quarts