Snickerdoodle Ice Cream – a delicious recipe with Cream, Vanilla, Cinnamon, Nutmeg, Sugar, Egg Yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine cream, half-and-half, vanilla, cinnamon, and nutmeg in mixing bowl and set aside.
2
In a medium saucepan combine sugar, egg yolks, and milk and stir constantly and vigorously over medium heat with a wire whisk until mixture reaches 160u00b0F.
3
Remove from heat immediately and continue to stir. Then pour through a fine wire mesh strainer into a bowl with the remaining ingredients. Stir to combine, then cover and refrigerate for anywhere from 5 hours to 3 days. (The longer, the better the texture will be.)
4
Freeze according to your ice cream maker's instructions. Mix in cookie bits the last 2 to 3 minutes so it is mixed evenly. Serve immediately for soft serve or freeze overnight.
519
kcal
Calories
28
g
Fat
58
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup Heavy Whipping Cream, 1 cup Half-and-half, 1/2 teaspoons Vanilla, 3 teaspoons Cinnamon, and more.
Yes, Snickerdoodle Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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