Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup snickerdoodle cookie dough, chopped into small pieces
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, light brown sugar, vanilla extract, ground cinnamon, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. In a separate bowl, whisk the eggs until light and frothy. Slowly pour about 1 cup of the hot cream mixture into the eggs, whisking constantly to temper the eggs.
3. Pour the egg mixture back into the saucepan with the remaining cream mixture, whisking constantly.
4. Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
5. Remove the mixture from the heat and strain it through a fine-mesh sieve into a large bowl. Let cool to room temperature, then cover and refrigerate for at least 2 hours, or overnight.
6. Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.
7. During the last few minutes of churning, add the chopped snickerdoodle cookie dough to the ice cream maker and let it mix in.
8. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours, or until firm.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
- Chilling time: 2 hours or overnight
- Freezing time: 2 hours
Temperature:
- Medium heat
Serving size:
- Makes about 1 quart of ice cream
Nutritional information:
- Calories: 400
- Fat: 28g
- Carbohydrates: 35g
- Protein: 5g
Substitutions for ingredients:
- You can use any type of cookie dough in place of the snickerdoodle cookie dough.
Variations:
- Add a swirl of caramel or chocolate sauce to the ice cream before freezing.
- Use different types of cookie dough, such as chocolate chip or oatmeal raisin.
Tips and tricks:
- Make sure to temper the eggs slowly to prevent them from curdling.
- Chill the mixture thoroughly before churning to ensure a smooth and creamy texture.
- If you don't have an ice cream maker, you can still make this recipe by freezing the mixture in a shallow container and stirring it every 30 minutes until it reaches the desired consistency.
Storage instructions:
- Store the ice cream in an airtight container in the freezer for up to 1 week.
Reheating instructions:
- Allow the ice cream to soften at room temperature for a few minutes before serving.
Presentation ideas:
- Serve the ice cream in a waffle cone or bowl.
- Top with whipped cream and a sprinkle of cinnamon.
Garnishes:
- Cinnamon sticks
- Snickerdoodle cookies
Pairings:
- Apple pie
- Cinnamon rolls
Suggested side dishes:
- Fresh fruit salad
- Cinnamon sugar roasted almonds
Troubleshooting advice:
- If the ice cream is too hard, let it sit at room temperature for a few minutes to soften before scooping.
Food safety advice:
- Make sure to cook the egg mixture to a safe temperature to prevent any risk of foodborne illness.
Food history:
- Snickerdoodle cookies are believed to have originated in Germany or the Netherlands in the 1800s.
Flavor profiles:
- Creamy, sweet, and cinnamon-spiced.
Serving suggestions:
- Serve as a dessert or snack.
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