In a dry skillet over high heat, toast spices, stirring frequently, until they are fragrant, about 30 seconds.
In a medium non-reactive saucepan bring wine and spices to a simmer over medium heat. Squeeze in juice of one orange through a strainer to remove seeds, then add spent orange to the pan. Cook, stirring frequently, until wine reduces to a thick, bubbly syrup that measures to 1/4 cup. Strain out spices and orange and set aside to cool.
In another clean medium saucepan whisk together egg yolks and sugar until well combined and slightly thickened.
Whisk in cream and milk until fully incorporated, add wine reduction, then cook over medium heat until a custard forms on a spoon and a finger swiped across the back leaves a clean line.
Pour through a strainer into an airtight container, stir in brandy and salt to taste, and chill overnight in refrigerator.
The next day, churn according to manufacturer's instructions.
Transfer ice cream to freezer and harden for at least 4 hours before serving.
