Christmas Spiced Ice Cream

Make the custard for the ice cream base. Heat the heavy cream, whole milk, granulated sugar, spices, and egg yolks in a saucepan over medium heat. Stir constantly until the mixture thickens enough to coat the back of a spoon.

Remove from heat and stir in the vanilla extract. Let the mixture cool, then put it in the refrigerator to chill for at least 2 hours.

After the mixture is chilled, churn it in an ice cream maker according to the manufacturer's instructions.

While the ice cream is churning, prepare the mix-ins. If you're using larger dried fruits or nuts, chop them into bite-sized pieces.

When the ice cream has finished churning, gently fold in the chopped fruits and nuts. Transfer the ice cream to a lidded container and put it in the freezer to harden for at least 4 hours, or until it's firm enough to scoop.

Serve the Christmas ice cream in bowls or cones, garnished with a little extra sprinkle of cinnamon if desired.