I recently ordered Brown Sugar and Clove Ice Cream at a local restaurant with some friends. We LOVED it, so I tried to duplicate it at home. The first time I made it, it was good, but didn't have a strong enough brown sugar flavor for me. So the second time I made it, I caramelized the brown sugar in a dry pan first to really bring up the flavor. But since I was pairing this with some individual small gingerbread cakes, I wanted to lighted it up just a bit with pear. When I served this ice cream with the little gingerbread cakes at a party last weekend, it was a huge hit! Note: if you want this to be creamier, use 3 cups of heavy cream instead of 2 cups cream and 1 cup of whole milk. If you want the brown sugar flavor to be a little more in the background, just add the brown sugar to the hot cream mixture to melt it before adding the cream mixture to the eggs instead of caramelizing the sugar.

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