SNICKERDOODLEDOO ICE CREAM

Wake up and smell the Snickerdoodle! Itll make you crow with delight!

1 cups lowfat milk

1 cups heavy cream

cup sugar

vanilla bean, split and scraped

1 tsp vanilla extract

1 tsp ground cinnamon

4 large egg yolks

12 Snickerdoodle cookies (recipe below),

chopped into bite-sized pieces

1. In preparation, place a strainer over a medium bowl set in a larger bowl containing ice water.
2. Heat the milk, cream, cup sugar, vanilla pod and scrapings, vanilla extract, and cinnamon
over medium heat in a medium saucepan, stirring occasionally until milk is warm (approx. 175
degrees).
3. While milk mixture is warming, use an electric mixer to combine the egg yolks and remaining
cup sugar in a medium bowl until thickened and pale yellow.
4. Bring the egg mixture up to temperature by adding cup of the warm milk and whisking to
combine. Add another cup of the milk mixture, and whisk to combine.
5. Add egg mixture to saucepan containing the rest of the warm milk and stir over medium heat,
until steam appears, foam subsides, and mixture is slightly thickened (approx 180 degrees). Be
careful not to boil the mixture, or the eggs will curdle.
6. Remove from heat, and strain the mixture into the bowl set in the ice bath.
7. Once the mixture has reached room temperature, cover with plastic wrap and refrigerate for
at least 3 hours.
8. When the mixture reaches 40 degrees, it is ready to add to your ice cream machine.
9. When ice-cream reaches a soft-serve consistency, add Snickerdoodle pieces. When ice
cream machine finishes its cycle, transfer ice cream to an air-tight container and freeze until
ready to eat.
 SNICKERDOODLE COOKIES
cup (1 stick) unsalted butter, room temperature

cup shortening

1 cups granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

teaspoon salt

2 Tablespoons granulated sugar

2 teaspoons ground cinnamon

1. Preheat oven to 400 degrees

2. Sift flour, cream of tartar, baking soda and salt and set aside.
3. In the bowl of a standing mixer, cream together butter, shortening, 1 cups sugar, eggs and
vanilla.
4. Add sifted dry ingredients and mix until combined.
5. Mix the 2 tablespoons granulated sugar and 2 teaspoons ground cinnamon in a small bowl.
Scoop a rounded tablespoonful of cookie dough, roll between palms, then in cinnamon sugar
mixture, and place on ungreased cookie sheet (2 apart).
6. Bake 8-10 minutes until set around the edges, but still soft in the middle. Allow to cool for two
minutes before removing from cookie sheet and cooling completely on a wire rack.