Flavoring cream with honey and spices is at least as old as the ancient Greeks, for whom honey was the principal sweetener. This ice cream is fragrant and mellow; try it with a slice of toasted Helmstetter Kugelhopf moistened with eau-de-vie syrup.
In a heavy nonreactive saucepan, scald the milk with the honey. The mixture may begin to curdle; that’s OK, but do not boil hard. Meanwhile, in a bowl, whisk together the egg yolks, cream or crème fraîche, cinnamon, nutmeg and cloves.
Very gradually whisk the hot milk-honey mixture into the egg yolk mixture; correct the seasonings, if necessary. Pour the mixtur