Ingredients

The following ingredients have 8 Servings
  • 24 ounces evaporated milk (2 cans)
  • 14 ounces sweetened condensed milk (1 can)
  • 3 large eggs
  • 1 tablespoon rum
  • ½ teaspoon salt
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons unsalted butter
  • 3/4 cup packed light brown sugar
  • ½ cup cookie butter
  • 12 gingersnap cookies (crushed and crumbled)

Instruction

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