Heat the coconut milk in a saucepan over medium heat until it is steaming.
In a mixing bowl, whisk together the egg yolks, maple syrup, salt, vanilla, spices and ginseng.
Pour the hot coconut milk mixture into the mixing bowl and turn the setting to low-medium. Mix for a few minutes.
Next, pour the whole mixture back into the saucepan and heat over medium-low heat, stirring with a spatula until the mixture thickens and coats the spatula. Remove from the heat immediately, and do not let it boil.
Pour the contents into a bowl and place in the fridge for 3 hours to cool.
Next, add it to an ice cream maker as per the machine’s instructions (typically 30 minutes).
Serve immediately and top it off with cacao nibs and gingerbread cookies.
Leftovers can be stored in the freezer in an airtight container.
