2 cups heavy cream
1 cup whole milk
¾ cup molasses
½ cup brown sugar
4 large egg yolks
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon salt
Take heavy cream, milk, molasses, brown sugar, cinnamon, ginger, and salt in a saucepan and heat it up while stirring.
Take a different bowl and whisk egg yolks. Gradually pour ½ cup of warm mixture into yolks and whisk. Add this egg mixture back into the saucepan.
Cook the mixture on medium heat while stirring until it thickens. Once done, remove from heat and flavor with vanilla.
Strain the custard through a sieve into a bowl and cover it to refrigerate for 4 hours or more.
Churn the chilled mixture with ice cream maker. Freeze it and serve chilled.