Snickerdoodle Ice Cream
Ingredients
The base
-
1½
c.
2% milk
-
1
c.
sugar
-
2
egg yolks
egg yolks
-
1
c.
heavy cream
-
1
tsp.
vanilla
-
2
tsp.
cinnamon
The mix-ins
-
1½-2
c.
chopped high-quality sugar cookies, snickerdoodles, or shortbread cookies
Instructions
- Combine milk and sugar in a saucepan and heat until bubbles form around the edges, then remove from heat.
- In a bowl, whisk egg yolks and slowly add half of the hot milk mixture while whisking constantly.
- Return the remaining milk mixture to the stove and whisk in the egg and milk mixture, stirring constantly.
- Add heavy cream and heat the custard mixture over medium-low heat until it thickens to 160 degrees.
- Remove from heat and whisk in cinnamon and vanilla, then chill the custard in an airtight container for several hours.
- Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer's instructions, adding chopped cookies when the ice cream is almost done.
- Transfer to an airtight container and freeze for a few hours to firm up before serving.
Nutrition Facts (estimated)
Servings
6
Calories
300
Total fat
15g
Total carbohydrates
36g
Total protein
4g
Sodium
50mg
Cholesterol
80mg
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