In a medium saucepan, 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. Heat over medium until warm and sugar dissolves, about 5 minutes.

While the cream mixture heats, whisk 4 large egg yolks in a mixing bowl until combined. Gradually add about 1/2 cup of the warm mixture to the yolks, whisking continuously to temper. Pour this back into the saucepan, stirring constantly.

Continue to heat over low, stirring frequently, until thick enough to coat the back of a spoon, about 10 to 15 minutes.

Remove from heat, stir in 1 teaspoon of vanilla extract and 1 cup of finely grated, steamed carrots. Blend using an immersion blender.

Let the mixture cool to room temperature before refrigerating. Chill in the refrigerator for at least 4 hours or overnight.

Once chilled, pour into an ice cream maker and churn according to instructions. If adding textures, fold in during the last 5 minutes.

Transfer to an airtight container, smooth the top, seal, and freeze for at least 4 hours until firm.