Snickerdoodle Ice Cream
2 cups whole milk
3/4 cup sugar
3 large eggs
2 cups heavy cream
2 teaspoons vanilla
2 teaspoons cinnamon
1 1/2 cups chopped homemade Snickerdoodle cookies
Combine the milk, sugar, eggs, vanilla, and cinnamon into a blender and blend until smooth.
Pour the blended mixture into a heavy saucepan, add the heavy cream and heat the mixture over medium heat. Whisk constantly until the mixture thickens and your finger leaves a track on the back of a wooden spoon coated with the custard mixture. Remove the pan from the heat.
Strain the custard mixture into a storage container to remove any cooked egg bits. Cover the mixture with plastic wrap to prevent a skin from forming and refrigerate for several hours or overnight.
When the mixture is thoroughly chilled you are ready to make the ice cream. Pour the chilled custard into an ice cream maker and freeze according to the manufacturer's instructions. When the ice cream is almost done (looks like soft serve), add the chopped cookies.
Remove the ice cream from the freezer and place it in an airtight container and freeze for a couple of hours to firm up.
Serve a couple of dips in a pretty dish and garnish with a couple of cookie wedges and whipped cream.
and that's What's Cooking at Cathy's ~ Enjoy!