Infuse the Cream: In a medium saucepan, combine the heavy cream, whole milk, sugar, and salt. Heat over medium heat, stirring constantly, until the sugar is dissolved and the mixture is steaming, but not boiling.
Spice it Up: Remove the saucepan from the heat and stir in the vanilla extract, cinnamon, nutmeg, and cloves. Let the mixture cool slightly for about 10 minutes.
Add the Fruit and Rum: Stir in the chopped mixed dried fruit, candied peel, and dark rum (if using).
Chill Out: Pour the mixture into a bowl, cover with plastic wrap, pressing it directly onto the surface. Refrigerate for at least 4 hours, or preferably overnight.
Churn, Baby, Churn! Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer’s instructions until the ice cream reaches a soft-serve consistency.
Freeze for Firmness: Transfer the churned ice cream to an airtight container and freeze for at least 2 hours, or until firm enough to scoop.
