Clove Ice Cream

While battling a sore throat with hot tea to no avail, I had to resort to my favorite remedy: ice cream. My body might have tricked me into believing I had a sore throat just to make it some ice cream because as soon it was churning, well, the sore throat decided to take a powder. Can you believe that? Amazing how our bodies can be sneaky.

I’m happy I made this ice cream, sore throat or not. I opted for a flavor I often associate with autumn/winter, colds, sore throats, holidays, Santa, and presents all at the same time. Really! Clove symbolizes all of this in my world. I often drank it in hot milk as a kid when I had the cold blues. Oh, and did I mention that Florida is frigorific this week? Oh, things are horrible here right now. You wouldn’t know!!

The clove is strong in this ice cream, powerfully cooling and warming your palate at the same time. The honey makes it delicious, guilt-free and soft-ish (honey doesn’t freeze so this ice cream won’t turn rock-hard after it’s been in the freezer for a while—yay!)

Serve it with pecan torte, apple tart or pumpkin cake.






































Clove Ice Cream Recipe

4 to 6 servings

2 cups whipping cream
1 cup whole milk or half and half
1/3 cup honey
½ teaspoon ground cloves
4 egg yolks


Bring the cream, milk, honey and ground cloves to a simmer in a medium saucepan over medium heat. Remove from heat.

Whisk the egg yolks in a large bowl. Slowly add the cream mixture to the eggs, whisking constantly. Strain the mixture through a fine mesh sieve.

Cover and refrigerate the mixture for 12 hours to allow the flavors to develop. Taste and add a little more ground cloves if you wish to have a stronger flavor.
Transfer the mixture to an ice cream machine and churn according to manufacturer's instructions. Freeze in a lidded container until set.