Step 1

Combine the milk, heavy cream, fresh ginger piece, brown sugar and vanilla in a sauce pan and bring to a boil. Turn heat off once it starts boiling and let steep for 30 minutes.

Step 2

Remove the piece of ginger after 30 minutes and return to heat until it comes to a simmer.

Step 3

Meanwhile, whisk together the egg yolks, molasses, salt, cinnamon, ginger and cloves in a large bowl.

Step 4

Once the milk mixture is simmering, remove from heat and slowly add to the egg mixture whisking constantly.

Step 5

Once all the milk has been incorporated into the bowl with the egg yolk mixture, return the entire thing to the sauce pan.

Step 6

Turn the heat to medium-low and stir constantly until the mixture thickens enough to coat the back of a wooden spoon.

Step 7

At this point strain the mixture (to remove any egg particles) back into the large bowl.

Step 8

Let it sit in the bowl until it comes to room temperature, then cover and refrigerate for at least 4 hours to overnight.

Step 9

When the mixture has cooled and you're ready to make the ice cream, add the mixture to your ice cream maker and follow it's directions.

Step 10

Add the chopped chocolate and ginger at the end of the churning process.

Step 11

Transfer to a freezer safe bowl and freeze for an hour before serving.