In a medium sauce pan, add in the sugar, vanilla, ground cinnamon, ginger and cloves. Whisk to combine.
Add in the heavy cream, milk and molasses. Place over medium heat and let heat to almost a boil.
Once small bubbles form around the outsides of the pan, add about ½ cup of the hot milk in with the yolks, whisking constantly. This is called tempering the egg yolks.
Add the egg yolk mixture into the saucepan with the rest of the hot milk. Whisk constantly. Let it heat back up and thicken. Once it is thick enough to cover the back of a wooden spoon, it's done. It took about 4 minutes for me.
Strain the mixture with a fine mesh strainer. Place the hot mixture into a bowl, cover with plastic wrap and let it chill overnight.
Place in the ice cream maker for the recommended time required by your ice cream maker. Mine recommends no longer than 20 minutes.
If you choose to add bits of soft gingerbread cookies, fold them in now.
Add the ice cream into a freezer-safe bowl or loaf pan. Cover with plastic wrap.
Place in a freezer safe container and freeze for 2 hours or until very firm. Scoop and serve!