In a small saucepan bring thin pouring cream and ginger to a boil, take off heat, cover and let infuse for 1 hour.
In a blender combine the cream cheese, sour cream, the sieved and cooled ginger-infused cream and the sugar and whizz away until smooth and creamy. Chill in the fridge overnight.
Freeze in your ice cream maker according to the manufacturer's instructions adding the carrot cake crumbs (think raisins and walnuts) at the last couple of minutes of churning. Store in an airtight container or spoon right away.