Preparation / Directions:
1. Heat the cream with the cloves, set aside to infuse for 30 minutes, then strain.
2. Whisk the egg yolks and sugar together until pale and creamy. Beat in the cream, then cook in a double boiler, stirring constantly, until the mixture coats the back of a wooden spoon. Do not boil or the mixture will curdle. Transfer to a bowl, cool and chill.
3. Put the mascarpone in a separate bowl and stir well to soften. Add some of the custard to lighten the mixture, then stir this back into the remaining custard. Stir or whisk lightly until completely blended. Stir in the cognac or vanilla. Transfer to an ice cream maker and freeze according to manufacturer's directions.
4. Transfer to a bowl, cover and store in freezer. About 30 minutes before serving, put bowl in refrigerator to softe
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