Holiday dessert: Gingerbread with cream cheese icing and spiced vanilla ice cream

I am very excited to try this dessert tonight, we are having Ryan's parents over for an early Christmas get-together.

Spiced Vanilla Ice Cream

2 large eggs
3/4 c sugar
2 c heavy cream
1 c milk
Seeds from 1 vanilla bean
1 tbsp vanilla extract
2 tbsp freshly grated nutmeg
4 tbsp freshly grated cinnamon
1 tsp dark rum

With your stand mixer on high, whisk the eggs for 2 minutes, until light and fluffy. Slowly incorporate the sugar, a little at a time, and mix for 1 minute more. Turn the mixer to low and add the cream and milk, mix for 1 minute. Add the vanilla bean scrapings, extract, spices and rum, and mix for 2 minutes. Transfer to the ice cream maker of your choice and freeze for at least 1 hour to set the ice cream.

GASP! I made the gingerbread from a box. The horror! I just don't have time to make it from scratch today.

The cream cheese icing is here, just cut the recipe in half if you are using an 8x8 pan for the gingerbread.