Add 1 cup heavy cream to a large bowl with a mesh strainer set on top. Whisk egg yolks in a small bowl. Set aside.
In a small saucepan over medium heat, combine whole milk, 1 cup heavy cream, sugar, molasses, salt, vanilla and spices. Stirring until sugar has dissolved and ingredients are well combined. Cook until steaming. While whisking yolks continuously, slowly drizzle a portion of the hot milk mixture into yolks. Add yolk mixture into saucepan. Stir to combine. Continue cooking until mixture coats the back of a spoon or spatula. Pour through mesh strainer into reserved heavy cream. Cool over an ice bath. Cover and chill overnight.
When mixture is thoroughly chilled, churn according to manufacturer's directions. Add gingerbread cookie pieces when 5 minutes remain. Transfer to a freezer safe container. Freeze until solid, or overnight.
Notes
Recipe serves roughly 4-6, yields 1 quart. An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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