Name: Apple-Gingersnap Ice Cream
Cook time: 30 minutes
Total time: 60 minutes, plus at least 4 hours chiling time
Yield: Makes about 5 cups
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

The only difficult thing about this scrumptious ice cream is planning ahead to allow for plenty of chilling time (at least 4 hours). Your efforts will be rewarded, though, with incredibly smooth and creamy ice cream jazzed up with apples and gingersnap cookies.

Apple Notes: Here's the perfect recipe for using Fuji or Gala apples. They have just the right flavor and tenderness and are easy to find.

Equipment: 3- to 4-quart saucepan; 8- to 10-inch skillet; ice cream maker

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