Snickerdoodle Ice Cream

People tell me pretty often that they can't believe how many sweets I make based on how many I put up on this blog. The sad thing that I conveniently forget to mention during these conversations is I really only end up posting about 1 of every 2 treats I make. 

If I'm not impressed by something I won't post it.  Or I'll make it a bunch of times until I get it right.  I don't think it's fair to post recipes for others to copy that disappointed me, you know?

Anyway,  if you remember a really long time ago I posted Snickerdoodles so you could use them for an upcoming recipe.  After testing and reformulating 3 times... here is that recipe.

This ice cream has lots of huge cookie chunks so if you try to pick them out and leave the ice cream for your hubby... he's gonna notice.

Not that I know anyone who does that.

The good news is the ice cream is yummy so you really don't need to pick. 

If you omit the cookie pieces, this is a great cinnamon ice cream to pair with apple pie or peach crisp, or {my favorite} to dollop into a steaming cup of hot cocoa.

Snickerdoodle Ice Cream

Adapted from Cinnamon Ice Cream by Allrecipes

-2 eggs, beaten
-1 cup white sugar
-1 1/4 cup milk
-1 1/4 cup heavy cream
-1 teaspoon vanilla extract
-2 teaspoons ground cinnamon
-6 medium-sized Snickerdoodles, broken into pieces (About 2 cups, heaping)

Crack eggs into medium bowl and whisk well to combine. Combine sugar and milk in a saucepan.  Bring to a simmer. Remove from heat and slowly whisk half of this mixture into the eggs while stirring constantly, and quickly, to keep the eggs from cooking. Pour egg mixture back into your pan and add the heavy cream.  Cook over medium/low heat, stirring continually until thickened enough to coat the back of a spoon. Remove from heat, then stir in vanilla and cinnamon.

{Note- If you accidentally cooked your eggs at all, you can now strain the mixture through a fine sieve to pull out the egg bits and the ice cream mixture will still be useable.}

Pour mixture into a container and refrigerate until very cold.  (Several hours or overnight.)

Make ice cream according to ice cream maker directions.  When finished, spoon ice cream into a freezer safe tupperware and gently stir in cookie pieces.  Freeze overnight before serving.