Ginger Snap Ice Cream

Directions

1. 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. 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. 3
   After chilling is complete, freeze the mixture, following the directions of your preferred ice cream maker.
4. 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. 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.