In a dry skillet over high heat, toast the spices for about 1 minute, stirring frequently, until they are fragrant.

In a medium saucepan over medium heat bring the Cabernet, port and toasted spices to a simmer. Squeeze in the juice of 1 orange through a strainer to catch any seeds, then slice up the orange and add to the pan. Cook, stirring occasionally, reducing the wine to ⅓ cup of thick syrup. Strain out the spices and bits of orange and set aside to cool.

In another clean medium saucepan, whisk together the egg yolks and sugar until well combined and slightly thickened.

Whisk in the heavy cream and milk until fully incorporated, add the mulled wine syrup and cook over medium heat, stirring with a wooden spoon until a custard forms. You will know it’s thick enough when a finger swiped across the back of the spoon leaves a clean line.

Remove from heat, stir in the brandy and salt, then pour the custard through a fine strainer into a container. Chill in the refrigerator for at least 2 hours.

Once the custard is chilled, churn it in an ice cream maker according to the manufacturer’s instructions. Transfer the ice cream to the freezer and let harden for at least 4 hours before serving.