The warm hint of cinnamon swirled in cool & creamy {brown sugar} French Vanilla Ice Cream makes a winning combo and … snickerdoodle ice cream. Though the cinnamon-sugar reminds me of autumn, this ice cream is a comforting creation any time of year. Serve it as is or with snickerdoodle cookies…or if you’re of the adventurous sort, make snickerdoodle ice cream sandwiches.
Snickerdoodle Ice Cream
Recipe Type: Ice Cream
Author:
Prep time:
Cook time:
Total time:
Serves: 6-8
The warm hint of cinnamon swirled in {brown sugar} French vanilla ice cream makes…snickerdoodle ice cream.
Ingredients
- 3 eggs
- 2 cups milk (or half and half)
- 1 cup brown sugar
- 2 cups heavy cream
- 2 tsp vanilla extract
- 1 tsp+ cinnamon
Instructions
- In a large saucepan, beat the eggs, milk and sugar until well blended.
- Cook the egg mixture over low heat for roughly 10 minutes, stirring constantly, until thickened. It should smoothly coat the back of a wooden spoon.
- Let the mixture cool.
- Add the heavy cream and the vanilla.
- Stir until blended and refrigerate the mixture until it is completely chilled, for several hours or up to overnight.
- Following the instructions of your ice cream maker, pour the chilled mixture into your machine and stir it until the ice cream forms. It will typically be more like soft-serve when you first make it. If you want firmer ice cream, transfer it to a sealed container once it reaches the soft-serve consistency and let it freeze for several hours until it hardens.
- Recipe makes 1 quart of ice cream.
