Combine 1 3/4 cup Egg Nog that contains eggs and/or xanthan gum or guar gum and 1 3/4 cup whipping cream in a medium bowl.
Add 1/2 cup of coffee syrup.
Add 1/4 cup rum, brandy or whiskey. (optional)
Refrigerate for an hour until fully chilled.
Grind up 1 cup of gingerbread cookies or ginger snaps in a food processor.
Churn the ice cream. Once finished, gently fold in the gingerbread cookies. You don't want it to be fully mixed in. You can also add them in pockets when transferring ice cream to the container.
Transfer ice cream to a container, alternating with more coffee syrup.
Freeze overnight for a more scoop-able consistency or enjoy right away as a soft serve consistency.