Making

Combine cream, coffee, cardamom, cinnamon and salt in a saucepan over medium-high heat. 

Bring to a boil, then remove from heat and let steep 20 minutes. 

Strain cream mixture into saucepan and return to medium-high heat until heated through. 

Whisk egg yolks and condensed milk in a medium bowl until pale and smooth. 

Slowly whisk hot cream mixture into the yolk mixture until smooth. Cover and chill completely.

Pour custard into a prepared ice cream maker and follow manufacturer's instructions. 

Transfer to a sealable container, and freeze until set.