Ginger Snap Ice Cream

• 2 cups heavy whipping cream
• 1 cup whole milk
• 2/3 cup sugar
• 1 teaspoon vanilla extract
• pinch of salt
• 1 1/2 cups ginger snap cookies

1. Heat half of the cream in a small pot with the sugar and the pinch of salt. Stir until dissolved. Remove from heat, and add to a bowl with the rest of the cream, the whole milk, and the vanilla extract. Chill in the refrigerator until completely cooled.
2. While the mixture chills, place the ginger snaps in a bag, and gently smash them using a meat pounder. You want a mix of smaller crumbs and larger chunks.
3. After chilling is complete, freeze the mixture, following the directions of your preferred ice cream maker.
4. When the mixture has transformed into a (still slightly soft) ice cream, add the ginger snap crumbles, and let it churn 30 more seconds to fully incorporate the cookies.
5. Put the entire mixture in the freezer for at least an hour, which allows the cookies to soften and the flavors to incorporate fully with each other.

heavy whipping cream, milk, sugar, vanilla, salt, ginger snap cookies

Taken from food52.com/recipes/70515-ginger-snap-ice-cream (may not work)