Brown Sugar Cookie Butter Ice Cream

• 2 cans (12 Oz. Size) Evaporated Milk
• 1 can (14 Oz. Size) Sweetened Condensed Milk
• 3 whole Large Eggs
• 1 Tablespoon Rum
• 1/2 teaspoons Salt
• 1 Tablespoon Pure Vanilla Extract
• 2 Tablespoons Unsalted Butter
• 3/4 cups Packed Light Brown Sugar
• 1/2 cups Cookie Butter
• 12 whole Store Bought Gingersnap Cookies, Crushed And Crumbled

1. Whisk together evaporated milk, condensed milk, eggs, rum, salt and vanilla extract in a large bowl. Set aside.
2. Next add butter and brown sugar to a large saucepan over medium heat and heat until the brown sugar has dissolved totally into the butter (this process can take up to 10 minutes).
3. Then rapidly whisk the condensed milk and egg mixture into the saucepan quickly combining all of the ingredients. Add cookie butter into the mixture and stir until it melts into the custard.
4. Continue to cook the custard until it begins to simmer and then remove from heat. Pour the custard into a clean bowl and cover with plastic wrap.
5. Place the custard in the refrigerator and cool for at least 3-4 hours.
6. Add the completely cooled ice cream mixture into your ice cream maker and make according to your manufacturer's instructions.
7. During the last few minutes of churning, sprinkle crushed gingersnap cookies into the mixture. Remove the completed ice cream from the ice cream maker and place in a freezer-safe container. Freeze for 4-5 hours and serve.
8. Makes 1 1/2 quarts of ice cream.

milk, milk, eggs, rum, salt, vanilla, butter, brown sugar, cookie butter, cookies

Taken from tastykitchen.com/recipes/desserts/brown-sugar-cookie-butter-ice-cream/ (may not work)