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SNICKERDOODLEDOO ICE CREAMWake 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 tocombine. 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 forat 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.

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