The Bandit is Back

by Cathy Pollak
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snickerdoodleice.jpgI've written here before about my youngest son's undying love for the almighty Snickerdoodle.  While he loved the Snickerdoodle Muffins I made him, they did not stand a chance against this Snickerdoodle Ice Cream. 

Honestly, I think this is the best ice cream I have ever made.  The most amazing part; it tastes exactly like a Snickerdoodle.  Exactly.

When my picky eater tasted this, his eyes lit up in amazement.  "Mom, how did you do this?"  Music to my ears.  I got him.

Not only is this delicious, it happens to be about one of the easiest recipes to throw together.  There is no custard to make. No cooling off period in the fridge and it sets up nice in the freezer.

Photographing ice cream is always a challenge. I always freeze the dishes to keep the ice cream cold, freeze the ice cream scoop and work quickly, otherwise...it just melts. No real surprises. As I was dishing this ice cream out for its little paparazzi shoot, I left the scoop in the container and placed it back in the freezer (just in case I needed to scoop more later). After I was done taking pictures I put everything away and retrieved the scoop from inside the ice cream box. The scoop had lots of ice cream debris remaining on it and without thinking, I licked the scoop. 

The frozen, metal scoop.

My bad.  Ouch. 

All I can say is, I won't be doing that again anytime soon. Ugh.

 

Snickerdoodle Ice Cream
Adapted from Recipe Girl

1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 cups heavy whipping cream
1-1/2 cups half and half cream
1-1/2 teaspoons vanilla extract

In a large bowl combine 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 1/2 teaspoon cinnamon and 1/8 teaspoon nutmeg.  Add 2 cups heavy whipping cream, 1-1/2 cups half and half and 1-1/2 teaspoons vanilla extract and mix until smooth; I used my hand-mixer.

Pour the cold mixture immediately into ice cream maker and freeze according to the manufacturer's instructions.  Mine took about 20 minutes.

Scoop ice cream into a freezer safe-container.  Freeze.

 

Cathy is currently in the development stages of her vineyard and winery in the Willamette Valley of Oregon.  She is a food writer for Davis Life Magazine and blogs daily about wine, food and everyday living.  She lives with her husband and two sons.  You can visit her at noblepig.com.

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