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1
Heat milk in a large heavy-bottomed saucepan until almost boiling. Remove from heat. Stir in tea, spices and ginger until combined. Let stand for 15 mins. Pour through a sieve; discard solids.
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2
Return strained milk to pan. Sir in cream; bring almost to a boil. Meanwhile, whisk egg yolks and sugar in a medium bowl until pale. Gradually whisk hot milk mixture into egg yolk mixture until combined. Return mixture to pan; stir continuously on low heat until custard thickens enough to coat the back of a spoon (do not boil).
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3
Pour custard into a medium stainless steel bowl. Place bowl over a second larger bowl filled with ice; whisk custard for a few minutes to cool slightly. Cover surface with plastic wrap; refrigerate until chilled.
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4
Churn chilled custard in an ice cream maker, following manufacturer's directions. Five mins before end of churning, add cookies, nuts and glace ginger; churn a further 5 mins or until incorporated.
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5
Pour ice cream into a clean 1-quart cardboard milk carton; seal top. Freeze, standing carton upright, for 6 hours or overnight.
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6
For the fig and whole spice syrup, place 1/2 cup water and all ingredients, except orange juice, in a small heavy-bottomed saucepan on low heat; stir for 1 min until sugar dissolves. Bring to a boil. Reduce heat to low; simmer for 12 mins or until figs have softened and syrup slightly thickened. Cool, then stir in orange juice. Cut half the figs in half.
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7
To serve, remove ice cream from freezer. Tear away cardboard milk carton. Place on a platter with a lip; spoon fig and whole spice syrup over the top.
