Whisk together the heavy cream, whole milk, sugar and molasses in a saucepan. Add the ginger. Bring to a simmer over medium heat. Turn off heat.
1
Whisk together the egg yolks, vanilla, cinnamon, allspice, cloves and salt constantly for about three minutes. Reserve the egg whites for another use — we only want the yolks.
2
Add about ¼ to ½ cup of the warm cream mixture into the egg mixture, whisking constantly. This tempers the eggs to gently cook. Repeat this a few times.
3
Add egg-cream mixture back to the saucepan with the rest of the cream. Whisk constantly and bring back to a simmer. Cook until mixture thickens and covers the back of a wooden spoon.
4
Pour the mixture over a fine-mesh sieve into a large mixing bowl and place plastic wrap directly on top of the custard's surface. Refrigerate until cold.
5
Pour into an ice cream maker and churn. In the last couple minutes of churning, add the crushed ginger snaps. Pour into an airtight container and freeze for a few hours. Enjoy!
6