In a mixing bowl, whisk together the heavy cream, whole milk, brown sugar, and molasses until smooth.

Stir in the ground ginger, cinnamon, nutmeg, cloves, vanilla extract, and salt.

Cover the mixture and refrigerate for at least 2 hours.

Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions.

As the ice cream begins to thicken, taste it to ensure it has the right balance of spices.

Once thickened, transfer the ice cream to a storage container and press a piece of parchment paper directly onto the surface.

Freeze the ice cream for at least 4 hours, or until firm.

Once ready, scoop and serve the gingerbread ice cream in bowls or cones.