Try this Snickerdoodle recipe, or contribute your own.
Suggest a better descriptionCombine milk and sugar in medium saucepan. Heat over medium until bubbles form around the edges. Remove from heat.
In a small mixing bowl, whisk the eggs thoroughly. Very slowly, add 1/2 of the hot milk mixture, whisking the eggs constantly.
Return the pan with remaining milk mixture to stove top and then whisk the egg and milk mixture back into the saucepan, whisking constantly. Add the whipping cream. Over medium-low heat and stirring constantly, continue heating the custard mixture to 160 F. It will start to thicken quickly; remove from heat when your finger leaves a track on a spoon coated in the custard mixture.
Whisk in cinnamon and vanilla. Place the custard in an airtight container and chill in refrigerator for several hours.
When ready to make ice cream, pour the chilled custard into an ice cream maker and freeze according to manufacturer's instructions. When the ice cream is almost done, add the chopped cookies. Transfer the ice cream to an airtight container and freeze at least 1-2 hours before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (853g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 533 | ||
Calories from Fat: 416 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.3g | 62 % | |
Saturated Fat 28.8g | 144 % | |
Monounsaturated Fat 13.4g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 172.8mg | 53 % | |
Sodium 56114.9mg | 1935 % | |
Potassium 499.3mg | 13 % | |
Total Carbohydrate 19.8g | 6 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 17g | ||
Protein 10.8g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 533
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