Directions

1. In a medium saucepan set over medium-low heat, whisktogether the milk, cream, vanilla, spices, salt and half ofthe sugar. Bring the mixture just to a boil.
2. While the milk/cream mixture is heating, combine theyolks and remaining sugar in a medium bowl. Using ahand mixer on low speed or a whisk, beat until mixtureis pale and thick.
3. Place the chopped chocolate in a separate mixing bowl;reserve.
4. Once the milk/cream mixture has come to a slight boil,whisk about 1/3 of the hot mixture into the yolk/sugarmixture. Add another 1/3 of the mixture, then return thecombined mixture to the saucepan. Using a woodenspoon, stir the mixture constantly over the low heat untilit thickens slightly and coats the back of the spoon. Thismixture must NOT boil or the yolks will overcook - theprocess should only take a few minutes.
5. Pour the mixture through a fine mesh strainer into thebowl of the reserved chocolate; whisk to combine andthen bring to room temperature. Cover and refrigerate 1to 2 hours, or overnight.
6. Turn on the Cuisinart® ice cream maker; pour the mixtureinto the frozen freezer bowl and let mix until thickened,about 20 minutes. The ice cream will have a soft, creamytexture. If a firmer consistency is desired, transfer the icecream to an airtight container and place in freezer forabout 2 hours. Remove from freezer about 15 minutesbefore serving.

Makes about 5 cups (about ten ½-cup servings)