In a medium saucepan over medium heat, combine 2 cups of heavy cream, 1 cup of whole milk, 3/4 cup of brown sugar, 1 tablespoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground nutmeg, and a pinch of salt. Stir until warm and sugar dissolves.

Whisk together 5 egg yolks in a separate bowl. Gradually add about 1/2 cup of the warm mixture to the yolks while whisking to temper the eggs, then slowly return to the saucepan.

Reduce heat to low and continuously stir the custard mixture until it thickens, reaching about 170°F (77°C) or until it coats the back of the spoon.

Remove from heat and fold in 1 1/2 cups of finely grated and steamed carrots, followed by 1 teaspoon of vanilla extract. Blend until smooth.

Transfer to a bowl, cover with plastic wrap directly onto the surface, and refrigerate for at least 4 hours or overnight.

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions for 20-25 minutes. Add optional ingredients in the last 5 minutes.

Transfer to a freezer-safe container, cover with plastic wrap, and freeze for at least 4 hours until firm.

Let the ice cream sit at room temperature for a few minutes to soften before scooping. Serve and enjoy!