If using a double boiler put water on to boil
Pour milk, cream and spices into a small saucepan. Simmer on low until warm.
Seperate egg yokes, put aside egg whites for another recipe (such as my meringues)
Place egg yokes into a medium bowl with brown sugar. Beat until pail brown
Slowly add warm milk, cream a spice mix to egg yokes and sugar mix, stiring well between each addition.
Add ice cream mix to double boiler. Cook on low heat, stiring frequently until mix thickens up and coats the back of a spoon or spatular.
*You can use a small saucepan if you don't have a double boiler but you will have to have it on very low and watch it closely to ensure the eggs don't scramble.
Once thick enough remove from heat and allow to cool. Add vanilla essence and salt, mix in well. Put in a heat proof container and chill throughly, ideally over night.
Put ice cream storage container in the freezer to chill.
Just before churning ice cream rehydrate sultanas or raisins and mixed peel. Put in a head proof container and cover with one cup of boiling water. Allow to stand for fifteen minutes, then drain throughly.
If using a self refrigerating machine turn on ten minutes before churning ice cream, other wise take bowl out of freezer just before churning.
Churn until done. This is a smaller recipe so may only take about fifteen minutes, depending on your churner.
Once ice cream is churned add to chilled storage container, mixing in rehydrated fruit as you go so its well mixed in. You will need to work quickly to prevent the ice cream melting to much.
Freezer overnight or until desired firmness is reached.