In a medium saucepan over medium heat, combine 2 cups of heavy cream, 1 cup of whole milk, 3/4 cup of brown sugar, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground ginger, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of salt. Stir gently until warm and sugar has dissolved, ensuring it doesn’t boil.

In a separate bowl, whisk 4 large egg yolks until smooth. Gradually whisk in 1/2 cup of the warm cream mixture into the yolks, continuously whisking to avoid scrambling. Pour this mixture back into the saucepan, stirring constantly.

Reduce heat to low and cook the custard while stirring frequently until it thickens and reaches 170°F, ensuring it coats the back of a spoon.

Remove from heat and stir in 1 teaspoon of vanilla extract along with 1 cup of finely grated, steamed carrots. Blend for a smoother consistency if desired.

Transfer the mixture into a bowl and let it cool for a few minutes. Cover and refrigerate for at least 4 hours or overnight.

Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions for about 20-25 minutes. Fold in optional add-ins during the last five minutes.

Transfer the ice cream into a freezer-safe container, smoothing the top, and freeze for at least 4 hours before serving. Let it soften at room temperature for 10-15 minutes before scooping.