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Note: Prep time noted above is the approximate time the entire process below will take.
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In a heavy-bottomed pot, combine the whole milk, 1 cup of the cream, orange zest and 1/3 cup amaretto. Cook over medium heat and stir occasionally just until bubbles form around the edge of the pot. Meanwhile, in a heatproof bowl mix yolks, sugar, salt and the rest of the cream (1/2 cup) until the sugar has dissolved and the mixture is smooth and combined.
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Slowly mix 1/2 cup of the warm milk mixture into the egg mixture, whisking until smooth. Then pour the egg mixture back into the pot with the rest of the milk. Stir constantly over medium heat with a wooden spoon until the custard is thick enough to coat the back of the spoon and leaves a clear trail when you run your finger through it. DO NOT let the mixture boil.
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Strain the custard through a fine-mesh sieve into a bowl.
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Place the bowl in a larger bowl filled with ice and stir occasionally until the custard has cooled.
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Once cool, cover the custard with plastic wrap making sure the plastic touches the top of the liquid so a film does not form. Refrigerate for at least three hours, but up to 24 hours.
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Pour the cold custard into your ice cream maker and get churning! Churn according to your ice cream maker's instructions. Add crumbled gingersnaps once the mixture is the texture of whipped cream (or at the point your instructions say to put the add-ins in). If you'd like to add that extra kick of amaretto (1 tablespoon), you can add it at this time, too.
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Once the ice cream is thick, transfer the ice cream into a freezer-safe container and put it into the freezer until firm.
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Serve plain or top with additional gingersnap crumbles.
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Enjoy!
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Adapted from Williams-Sonoma amaretto ice cream recipe.
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Yields approximately 1 1/2 pints.
