In a medium bowl, whisk the sweetened condensed milk with the ground cinnamon, ground ginger, ground cardamom, ground cloves, vanilla extract, orange zest, and salt until fully combined. Taste and adjust spices if desired.

Whip cream

Using an electric mixer fitted with the whisk attachment (or a hand whisk), whip the very cold heavy cream on medium-high speed until soft peaks form. This should take 3–5 minutes depending on your equipment.

Fold and freeze

Gently fold one-third of the whipped cream into the condensed-milk spice mixture to loosen it, then fold in the remaining whipped cream until homogenous and light. If using toasted chopped nuts, fold them in now, reserving a small pinch for garnish. Transfer mixture to a loaf pan or airtight container, smooth the top, cover with plastic wrap (pressing it directly on the surface to prevent ice crystals) and freeze for at least 6 hours or overnight until firm.

Bring to serving temperature

Remove ice cream from freezer about 5–10 minutes before serving to soften slightly for scooping.

French Toast

Prepare custard

In a shallow wide dish (pie plate or baking dish), whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt until smooth and slightly frothy.

Soak bread

Arrange the brioche slices in a single layer. Working with 2–4 slices at a time, submerge each slice in the custard, allowing it to soak for 15–25 seconds per side for slightly dry bread, or up to 45 seconds per side for very stale/thicker slices. Lift and let excess drip back into dish.

Heat pan

Place a large nonstick or cast-iron skillet over medium heat. Add the butter and neutral oil; when the butter foams and the mixture is hot (but not smoking), reduce heat to medium-low to medium so the bread cooks through without burning.

Cook French toast

Place soaked slices in the skillet without crowding. Cook 3–4 minutes per side, or until deep golden brown and set in the center. Adjust heat as needed to prevent burning and to achieve an even caramelized crust. Transfer cooked slices to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven if making batches.

Finish and plate

Stack 2 slices per serving on plates. Dust with powdered sugar and drizzle with maple syrup to taste. Place a generous scoop (or two) of the spice ice cream alongside or on top of the warm French toast. Garnish with reserved toasted nuts and fresh berries or sliced fruit if using. Serve immediately so the contrast of warm toast and cold ice cream is preserved.