Freeze the KitchenAid Ice Cream Attachment overnight.

In a large saucepan, combine the whole milk, heavy cream, milk powder, maple syrup, brown sugar, and molasses. Stir in the fresh ginger.

Whisk all ingredients together, then place over medium heat to cook until 110F. Immediately remove from heat.

Add the egg yolks into a large bowl, then add ¼ cup of the hot milk mixture and immediately whisk. Continue this process two more times to gradually temper the eggs.

Pour the tempered eggs mixture back into the saucepan.

Place back over medium heat and stir until 165F, about 5-10 minutes.

Remove from heat to stir in the vanilla, orange zest, and spices. Pour into a heat-safe glass container, then let cool at room temperature for 15-20 minutes.

Store in the fridge until completely cooled, 2 hours to overnight.

When ready to make the ice cream, remove the fresh ginger.

Add to your ice cream maker and follow appliance instructions.

(Optional) Bake the crumbled gingerbread cake at 400F on a sheet pan for 10-15 minutes, until crispy on the edges. Let cool at least 15 minutes prior to adding into the ice cream.

While in soft serve texture, stir in the baked gingerbread cake crumbles.

Place in a freezer-safe container to freeze 1-2 hours to firm up. Enjoy!