1. 1. In a medium saucepan, combine the heavy cream, milk, brown sugar, cinnamon, ginger, nutmeg, and salt. Heat the mixture over medium heat, stirring occasionally, until it’s warm but not boiling.

2. 2. In a separate bowl, whisk the egg yolks until they’re smooth and uniform in texture.

3. 3. Slowly pour about 1/2 cup of the warm cream mixture into the whisked egg yolks, whisking constantly to prevent the eggs from curdling.

4. 4. Pour the egg mixture back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.

5. 5. Remove the saucepan from the heat and stir in the grated carrots and vanilla extract. Allow the mixture to cool completely.

6. 6. Refrigerate the chilled mixture for at least 4 hours, or overnight, to allow the flavors to meld and the mixture to thicken.

7. 7. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.

8. 8. During the last few minutes of churning, gently fold in the optional chopped pecans or crushed graham crackers, if desired.

9. 9. Transfer the freshly churned Carrot Cake Ice Cream to a freezer-safe container and freeze for at least 2 hours before serving.