Snickerdoodle and Cream Ice Cream

Because making ice cream during a polar vortex/snow storm/nor'easter makes complete sense. But seriously, ice cream is welcome in this house no matter what the weather is like. It's the cure that ails you in my family and this snickerdoodle ice cream loaded with chunks of snickerdoodle cookie pieces is definitely one that will cure my winter blues. Creamy, sweet and deliciously speckled with cinnamon, this ice cream is awesome even without the chunks of cookie. Don't be afraid of making ice cream. I know a lot of people have an ice cream maker collecting dust in the back of a pantry or cabinet. Bring it out! You'll be shocked how easy this is--people will be wondering what brand started making a snickerdoodle flavor.

After a January hiatus for Group B, it's time for another Secret Recipe Club reveal day. I was thrilled to be assigned to Cooking...On the Ranch by Lee Ann. Lee Ann has amazing recipes and even more amazing travel adventures and stories from travel around Colorado. Plus her dog Chili is adorable and quite photogenic. It took a while to find a recipe, and I struggled between some appetizers like Flaxseed and Cracked Pepper Crackers or Ya-Ya's Grilled Pita and Hummus and side dishes like Rosemary Potato Strudel or Coyote Corn before finally deciding on her Snickerdoodle Ice Cream. I made a tiny adjustment to the ice cream base by adding a bit of cream of tartar and also incorporated the crushed snickerdoodle cookies into the ice cream while it churned. The result was delicious and look forward to visiting Lee Ann's blog to read more about her life on and off the ranch. Be sure to visit her and say hi!

Snickerdoodle and Cream Ice Cream

Ingredients

1 cup whole milk
1/2 cup sugar
4 egg yolks
2 cups heavy cream
2 teaspoons vanilla extract
2 teaspoons cinnamon
1/4 teaspoon cream of tartar
2 cups crushed snickerdoodle cookies

In a medium pan over low heat, warm milk but do not boil.

In a medium bowl, whisk together sugar and egg yolks until creamy and pale in color.

Continue whisking and gradually add warmed milk to sugar and egg yolk mixture.

Return mixture to pan and heat over medium heat to thicken, stirring constantly. Take care not to boil. The mixture will become thick and should coat your spoon or spatula when ready.

Cool to room temperature then stir in cream, vanilla, cinnamon and cream of tartar. Refrigerate until ice cream base reaches a temperature of 40 degrees F (overnight works best).

Prepare ice cream maker according to manufacturer's instructors. Give ice cream base a quick stir then add to ice cream maker and churn according to instructions. I use the Kitchen Aid stand mixer ice cream maker attachment, which has an open top. While ice cream churns, gradually add in 1/2 to 2/3 cup of the crushed cookies to mix throughout the ice cream. Continue churning ice cream according to manufacturer's instructions. I churned for about 20 minutes.

Transfer ice cream to a container with an airtight lid, layering remaining crushed cookies in between the ice cream. Cover and freeze until firm. Serve with more cookies!

Makes about 1 1/2 pints of ice cream.

Happy Baking,
The Cookie Princess

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