Use your favorite ice cream recipe and add ground Bisschopswijn Mulling Spices to the custard before freezing. Add spices to taste.
1 cup whole milk
¾ cup sugar
Pinch of salt
2 teaspoons ground Bisschopswijn Mulling Spices
2 cups heavy cream
5 large egg yolks
Heat the milk, sugar, salt, ground Bisschopswijn Mulling Spices and 1 cup of the heavy cream together in a medium saucepan. Do not boil, bring to a simmer the remove from heat. Nest a medium sized bowl into a larger bowl that is partially filled with ice water, to create an ice bath. Pour the remaining cream into the medium bowl. Whisk together the egg yolks in a small bowl and gradually add some of the warm spiced milk, whisking constantly. Gradually add all the warm spiced milk. Pour the egg mixture back into the saucepan and cook over medium heat, stirring constantly and scraping the bottom of the pan with a heat proof spatula, until the custard thickens and coats the back of a spoon. Strain the mixture into the bowl of cream over ice. Stir until cool. Chill thoroughly, overnight if possible. Taste the mixture before churning. Add more ground Bisschopswijn Mulling Spices or salt if desired. Freeze the custard in your ice cream maker according to instructions.