Heat 1 cup granulated sugar over medium heat in a dry skillet, stirring with a fork until it begins to melt. Continue to cook, without stirring until it turns a dark amber color.

Slowly add 1 1/4 cups of the heavy cream and continue to cook until all the caramel is dissolved. Once dissolved, transfer the mixture to a bowl. Stir in sea salt and vanilla. Cool to room temp and set aside.

In a heavy saucepan, heat the remaining cream, remaining sugar and milk. Bring just to a boil, stirring occasionally.

In a medium bowl, whisk eggs. Slowly add half of the hot milk mixture while whisking constantly. Pour this mixture back into the saucepan with the remaining milk mixture and cook over medium heat while stirring constantly.

Continue to cook until the mixture coats the back of a wooden spoon and registers 170 degrees. Do not boil the mixture.

Pour the custard though a fine-mesh sieve into a large bowl.

Stir in cooled caramel mixture.

Chill mixture at least 3-6 hours, stirring occasionally.

Freeze custard in ice cream maker according to manufacturer's directions adding the gingersnaps during the last 1-2 minutes.

Place in the freezer overnight in an airtight container to firm up.