• Combine the whole milk, sugar, and salt in a medium saucepan. Warm over medium heat , stirring occasionally. Pour the cream into a large bowl and set a mesh strainer over the top.
• Meanwhile whisk the egg yolks together in another bowl. When the milk is has scalded (bubbles appear around the edges), slowly add it to the egg yolks a few tablespoons at a time to start out, while whisking constantly. Return the mixture back to the heat and cook until it coats the back of a spoon, stirring constantly.
• Pour the mixture through the strainer into the cream. Add the vanilla, rum, and brandy. Chill completely.
• Freeze according to your ice cream machine's manufacturer's instructions.

To make the gingersnap cookie crumbles:

• Mix together and toast in a 350°F oven until crispy, stirring often, about 5-8 minutes. Cool, then store in an airtight container. Serve with the eggnog ice cream.