Cinnamon Spice Ice Cream

2 cups whole milk 2 cups heavy cream ½ cup granulated sugar ½ cup brown sugar, packed 6 whole cinnamon sticks 4 whole cloves 2 whole allspice berries 8 large egg yolks 1 teaspoon vanilla

309 Calories (65% from fat) • carb. 24g • pro. 4g • fat 23g • sat. fat 13g • chol. 239mg • sod. 40mg • calc. 96mg • fiber 0g

Combine milk, cream, ¼ cup of each sugar, cinnamon, cloves, and allspice berries in Cuisinart® MultiClad 3-¾ quart saucepan. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Remove from the heat and cover. Let stand for one hour to steep. Strain the mixture; discard the cinnamon sticks, cloves and allspice berries. Return the milk mixture to the saucepan. In a medium bowl, use a Cuisinart® SmartPower™ 9-Speed Hand Mixer with Chef's Whisk on Speed 3 to beat egg yolks and remaining sugar until well blended and thick. Bring the milk mixture to a simmer. Use Speed 1 to whisk the2 cups of the hot milk mixture into the yolk mixture; return to the saucepan. Stir the mixture over medium-low heat with a wooden spoon, until it thickens and becomes a custard that will leave a path on the back of the wooden spoon when a finger is drawn across it -- do not allow the mixture to boil! Pour through a strainer into a medium bowl. Cover with plastic wrap or waxed paper directly on the surface of the custard. Chill until very cold, at least 8 hours. Stir the chilled custard mixture. Assemble a Cuisinart® Automatic Frozen Yogurt - Ice Cream and Sorbet Maker (be sure the chiller bowl is totally frozen). Turn on the machine; pour the liquid mixture into the freezer bowl and let mix until thickened, about 25 - 30 minutes. Turn the machine OFF. The ice cream will have a soft, creamy texture. If desired, transfer the sorbet to an airtight container and place in the freezer for about 2 hours (or longer) until firm. If made ahead, take ice cream out of freezer 10- 15 minutes before serving.