In a medium saucepan, combine the heavy cream, whole milk, 1/2 cup of the granulated sugar, freshly grated nutmeg, and salt. Heat over medium heat, stirring occasionally, until the mixture is hot and steaming but not boiling (about 175°F / 80°C).

In a separate medium bowl, whisk together the egg yolks and the remaining 1/4 cup granulated sugar until light in color and slightly thickened.

Gradually temper the egg yolks by slowly whisking about 1/2 cup of the hot cream mixture into the egg yolk mixture. Once combined, pour the tempered egg yolk mixture back into the saucepan with the remaining hot cream.

Continue to cook over medium-low heat, stirring constantly with a rubber spatula or wooden spoon, until the custard thickens enough to coat the back of the spoon (about 180°F / 82°C). Do not boil.

Remove from heat and stir in the vanilla extract. Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits or nutmeg solids. Place plastic wrap directly on the surface of the custard to prevent a skin from forming.

Refrigerate the custard for at least 4 hours, or preferably overnight, until thoroughly chilled.

Once chilled, churn the ice cream in your ice cream maker according to the manufacturer's instructions. This usually takes about 25-30 minutes. The ice cream will be soft-serve consistency.

Transfer the soft ice cream to an airtight container and freeze for at least 4-6 hours, or until firm enough for scooping.

In a medium bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and 1/2 tsp salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, 1/2 cup granulated sugar, and dark brown sugar on medium speed until light and fluffy (about 2-3 minutes).

Beat in the molasses, egg, and vanilla extract until well combined, scraping down the sides of the bowl as needed.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

Cover the dough and chill in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much.

Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper. Place the remaining 1/4 cup granulated sugar in a shallow dish.

Scoop rounded tablespoons of dough and roll them into balls. Roll each ball in the granulated sugar to coat evenly. Place the sugared dough balls about 2 inches apart on the prepared baking sheets.

Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. The cookies will puff up and then flatten slightly as they cool, developing crackles on top.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. You will need 24 cookies total for 12 sandwiches.

Once both the ginger cookies are completely cool and the nutmeg ice cream is firmly frozen, it's time to assemble. Work quickly to prevent the ice cream from melting.

Take one ginger cookie and place a generous scoop (about 1/3 cup) of nutmeg ice cream onto its flat side. Gently top with another ginger cookie, pressing down lightly until the ice cream spreads to the edges.

If desired, you can roll the edges of the assembled sandwiches in additional crushed ginger cookies, chopped nuts, or sprinkles for extra flair. Immediately wrap each sandwich tightly in parchment paper or plastic wrap.

Place the wrapped ice cream sandwiches back in the freezer for at least 1-2 hours to firm up completely before serving. This ensures they are perfectly solid and easy to eat.