- STEP 1
Apart from the egg yolks and sugar place all the other ingredients in a large saucepan and bring to the boil. Take off the heat and allow to infuse for 30 minutes.
- STEP 2
Whisk the yolks and sugar together in a large bowl. Bring the spiced cream mix back to the boil and pour over the eggs whilst whisking continuously. Strain the mix back into the saucepan.
- STEP 3
On a low heat stir the custard mix for 2-3 minutes until it thickens. Again strain the mix into a bowl and allow to cool.
- STEP 4
Once cool transfer to an ice cream churner and churn for 20 minutes. Freeze for at least two hours.
- STEP 5
15 minutes before serving take the ice cream out of the freezer to soften. Serve with amaretti biscuits or toasted ginger bread if you like.