INGREDIENTS

  • 4 cups milk
  • 4-5 large whole cloves
  • 1 teaspoon vanilla
  • 1/2-3/4 teaspoon cinnamon
  • 10egg yolks
  • 1 1/2 cups sugar
  • 1 cup Captain Morgan’s spiced rum (you may add in more to suit taste)
  • 2 cups whipping cream (unwhipped)
  • 2 cups half-and-half cream (can use 4 cups whipping cream)
  • 2 teaspoons vanilla
  • 1/2 teaspoon ground cinnamon

DIRECTIONS

  1. In a heavy bottomed saucepan combine the milk with cloves, 1 teaspoon vanilla and 1/2 to 3/4 teaspoon cinnamon; bring to a low boil over the lowest setting.
  2. In a large mixing bowl whisk/mix the egg yolks and sugar until no sugar granules remain.
  3. Slowly add the hot milk mixture into the egg/sugar mixture whisking constantly.
  4. Pour the egg mixture back into the saucepan.
  5. Cook over medium heat stirring constantly until thickened (about 3 minutes —DO NOT ALLOW TO BOIL).
  6. Remove the whole cloves and allow to cool for for about 1-1/2 hours.
  7. Stir in rum, 2 cups whipping cream, 2 cups half and half cream, 2 teaspoons vanilla and nutmeg (adjust the amount of rum vanilla adding in a little more to taste if desired).
  8. Refrigerate for 24 hours before serving.