Maple Spice Ice Cream

1/2 cup maple syrup
2 cups heavy cream
1/2 tsp allspice
1/2 tsp ground cloves
1 tsp ground cinnamon
1/8 tsp Kosher salt
1 cup milk

1) In a small saucepan over medium heat, reduce maple syrup by half, about 10 minutes.
2) Meanwhile, in a separate saucepan over medium-low heat, simmer one cup cream with allspice, cloves, cinnamon and salt, stirring occasionally until cream begins to simmer, about 5 minutes.  Allow to stand, off heat, for 20 minutes.
3) Strain into a bowl, discarding spices.  Stir in reduced maple syrup, remaining cup of cream, and the milk.  Transfer bowl to refrigerator or set into an ice bath to chill.
4) When cold, pour into bowl of an ice cream machine and churn according to manufacturer's directions.  Transfer to a container and freeze until solid, at least 2 hours.  Let sit at room temperature for 5 to 10 minutes before serving, or in refrigerator for 15 to 30 minutes.

Review:  This recipe originally called for cardamom pods (not available locally), whole cloves (also not available locally) and one cinnamon stick.  I decided to substitute with ground ingredients, but needed to purchase cardamom.  I found it for $15 and decided that was too expensive!  Allspice is a close substitute and I already owned it.  So, ground and substituted it was!  It turned out yummy.  The spices were a strong flavor.  Unfortunately, the maple was not as strong.  I think I'll try again, but use 1 cup of maple syrup and reduce it to 1/2 cup.  Yum!