Special equipment: a 9-by-5-by-3-inch metal loaf pan, chilled
Whisk together the condensed milk, vanilla and salt in a large bowl; set aside.
Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze until thick and creamy, like soft-serve, about 2 hours. Swirl in the gingersnaps with a spoon. Continue to freeze until solid and scoopable, about 3 hours more.
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