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Apple-Gingersnap Ice Cream


Apple-Gingersnap Ice Cream Recipe

Ingredients:
  • 1 cup (237 ml) 2% or whole milk
  • 2 cups (474 ml) light cream
  • Yolks of 5 large eggs, at room temperature
  • 1 cup (205 g) granulated sugar
  • 1/4 teaspoon kosher salt
  • 1 tablespoon vanilla extract
  • 2 medium tender-sweet apples (about 12 ounces total), peeled, cored, and cut into 1/4-inch cubes
  • 1 teaspoon ground cinnamon
  • 25 gingersnap cookies, roughly crushed, with some cookie dust and some larger pieces
Directions:
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Rank

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