Pumpkin Gingersnap Ice Cream

• 7 ounces sweetened condensed milk
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 cinnamon stick
• 6 large egg yolks
• 1/4 cup sugar
• 1/2 cup canned canned solid-pack pumpkin
• 1/2 teaspoon pure vanilla extract
• 1/2 - 1 cup broken gingersnap cookie

1. Cook condensed milk in a heatproof bowl set over a pan of simmering water, stirring every 10 to 15 minutes, until reduced by almost half, about 2 hours.
2. Remove from heat, and beat with a wooden spoon until cool. If you use an entire 14 oz can, the remainder of the milk caramel can be refrigerated in an airtight container up to 2 weeks.
3. Bring milk, cream, milk caramel, and cinnamon stick to a simmer in a medium saucepan over medium heat, stirring often. Remove from heat. Cover, and let stand 30 minutes. Return to a simmer over medium-high heat, stirring occasionally. Remove from heat; discard cinnamon stick. Set aside.
4. Prepare an ice-water bath; set aside. Put yolks and sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thick, about 4 minutes.
5. With machine running, add hot milk mixture in a slow, steady stream. Add pumpkin and vanilla, and beat until combined. Pour mixture through a fine sieve into a bowl set in the ice-water bath until cool. Freeze in an ice cream maker according to manufacturer's instructions. Stir in the gingersnaps, and freeze until firm.

condensed milk, milk, heavy cream, cinnamon, egg yolks, sugar, pumpkin, vanilla, cookie

Taken from www.food.com/recipe/pumpkin-gingersnap-ice-cream-394663 (may not work)