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.