Snickerdoodle Ice Cream

• 1 cup Heavy Whipping Cream
• 1 cup Half-and-half
• 1/2 teaspoons Vanilla
• 3 teaspoons Cinnamon
• 3/4 teaspoons Nutmeg
• 1 cup Sugar Minus 3 Tablespoons
• 2 Egg Yolks
• 1 cup Whole Milk
• 8 Snickerdoodle Cookies Broken Into Little Bits

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 160u0b0F.
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.
5. Makes about 1.5 quarts.

cream, vanilla, cinnamon, nutmeg, sugar, egg yolks, milk, cookies

Taken from tastykitchen.com/recipes/desserts/snickerdoodle-ice-cream-2/ (may not work)