Snickerdoodle Ice Cream

Combine cream, half-and-half, vanilla, cinnamon, and nutmeg in mixing bowl and set aside.

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 160ºF.

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.)

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.

Makes about 1.5 quarts.