Snickerdoodle Ice Cream

Instructions

1. Start by making the snickerdoodle cookie dough. In a bowl, cream the softened butter with 1/2 cup granulated sugar until light and fluffy.
2. Beat in 1 large egg and 1 tsp vanilla extract until combined.
3. In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1/2 tsp cream of tartar, 1/2 tsp baking soda, and 1 tbsp ground cinnamon.
4. Gradually add the dry ingredients to the wet, mixing just until incorporated. Wrap the dough in plastic and chill for at least 1 hour.
5. Preheat oven to 375°F (190°C). Roll the dough into 1/2 inch thick logs and slice into small chunks about 1/2 inch wide. Toss the chunks in a mixture of 1/4 cup granulated sugar and 1 tbsp ground cinnamon.
6. Place dough pieces on a parchment-lined baking sheet and bake 10 minutes until set but not browned. Cool completely on a wire rack while preparing the ice cream base.
7. To make the ice cream base, combine 2 cups whole milk, 1 cup heavy cream, 3/4 cup granulated sugar, 1/4 tsp salt, and the scraped seeds from 1 vanilla bean in a saucepan over medium heat.
8. Heat until the sugar dissolves and mixture reaches 175°F (79°C); do not boil.
9. In a bowl, whisk 3 egg yolks. Gradually temper the hot milk mixture into the yolks, whisking constantly.
10. Return the combined mixture to the saucepan and cook gently over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon (170-175°F / 77-79°C).
11. Strain the custard through a fine sieve into a bowl. Stir in 1/2 tsp vanilla extract and 1/2 tsp ground cinnamon. Cool to room temperature.
12. Cover and refrigerate at least 4 hours or overnight until thoroughly chilled.
13. Churn the chilled custard in an ice cream maker according to manufacturer’s instructions until it reaches a soft-serve consistency.
14. Fold in the cooled snickerdoodle cookie dough chunks gently. Transfer the ice cream to a container and freeze until firm, about 4 hours.
15. Serve scoops garnished with an extra sprinkle of cinnamon sugar if desired.