Milk - 2 cup
Vanilla Essence - 2 tsp
Cinnamon - 2 tsp
Nutmeg - 1/2 tsp
Egg Yolk - 6
Sugar - 3/4 cup
Brown Sugar - 1/4 cup
Heavy Cream - 2 cup
Salt
Almonds - for garnish
Bring Milk to a just simmer in a pot and add Vanilla, Cinnamon and Nutmeg. Allow the Milk to cool down.
In a large bowl, add the Egg yolks along with both the Sugars. Whisk until the Sugar is mostly dissolved into the Egg yolks. Temper the Eggs into the Milk by adding 1 cup cooled milk to the Egg mixture, whisking constantly. Continue adding the remaining Milk slowly to the Egg mixture until both are combined. Transfer the Milk mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat back of the spoon. Remove the pan from heat and add Heavy Cream and a pinch of Salt. Transfer the prepared mixture to a bowl and allow the mixture to cool down completely. Refrigerate for 1 hour.
Pour the mixture into an Ice cream maker and make according to the manufacturers' instructions. Serve the ice cream in Cones and garnish with chopped Almonds and coarse Sea salt.