Preparation / Directions:
Warm the sugar, half and half, and cream with the whole cloves in a small pan to just under boiling and keep hot for 30 minutes or so. Taste the mixture to see how strong the flavor is; proceed when it is about as strong as you like it. Whisk the egg yolks just enough to break them up. Stir some of the hot mixture into them to warm them and return to the pan. Cook over low to medium heat, stirring constantly, until the custard coats the spoon. Strain into a bowl and chill thoroughly, preferably overnight, to let the clove flavor develop. Taste again before freezing and add a little ground clove if you like. Freeze according to the directions with your ice cream maker.
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