In a large heat safe bowl combine egg yolks, sugar, nutmeg and cinnamon. Whisk the egg yolks by hand until the sugar has been incorporated and has mostly dissolved, about 2 minutes.

Place the milk, heavy cream, vanilla and cloves in a medium, heavy-bottomed saucepan. Bring to a simmer over medium heat. When you see bubbles forming around the sides of the pan, remove from the heat. Do not let this mixture come to a full boil. Using about ½ cup of the warm milk mixture, whisk it into the egg yolk mixture to temper the egg yolks, then pour everything into the same pot and cook to160˚F on an instant read or candy thermometer.

Strain the cooked mixture through a fine mesh strainer to remove any cooked bits and the whole cloves, then chill for at least 1 hour before serving.