Saturday, June 11, 2011

Snickerdoodle Ice Cream

Do you have this cookbook yet? 

 If not, get one NOW!

This ice cream was SO yummy! If you like cinnamon, you'll LOVE this.

Snickerdoodle Ice Cream
1 1/2 c. 2% milk
1 c. sugar
2 eggs
1 c. heavy cream
1 tsp. vanilla
2 tsp. cinnamon
About 1 1/2-2 c. chopped high-quality sugar cookies, snickerdoodles, or shortbread cookies

Combine milk and sugar in a medium saucepan.  Heat over medium until bubbles form around the edges.  Remove from heat.
In a small mixing bowl (or really big cereal bowl), whisk eggs thoroughly.  Very slowly, add 1/2 of the hot milk mixture, whisking the eggs constantly.  Return pan with remaining milk mixture to stovetop and then whisk the egg and milk mixture back into the saucepan, whisking constantly.  Add whipping cream.  Over medium-low heat and stirring constantly, continue heating the custard mixture to 160 degrees.  It will start to thicken quickly; remove from heat when your finger leaves a track on a spoon coated in the custard mixture. 
Add in cinnamon and vanilla.  Place the custard in an airtight container and chill in the refrigerator several hours.  
When ready to make ice cream, pour chilled custard into ice cream maker and freeze according to the manufacturer's instructions.  When the ice cream is almost done (like maybe the ice cream maker's struggling a little...it looks like really firm soft-serve...), add chopped cookies.  Remove from ice cream freezer and place in another air-tight container and freeze an hour or two (at least...but not longer than a couple of days) to allow it to firm up.

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