In a medium bowl, whip the egg yolks and sugar with an electric mixer or Rotary Beaters until the color starts to lighten, and the sugar starts to dissolve.

In a medium saucepan, combine milk, heavy cream, cloves, nutmeg, and cinnamon. Warm over medium heat until it is just about to boil. (Note: do not let boil). Slowly add the warmed milk mixture to the egg yolk mixture, a fourth cup at a time, stirring after each addition. You want to do this process slowly, so it doesn't cook the eggs.

Return the milk and egg mix to the pan and warm over medium heat, stirring constantly, until the temperature reaches 160 degrees. Do not let this boil, or it will curdle.

Remove from heat, stir in the vanilla, and chill in the refrigerator.