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Vanilla Ice Cream with Snickerdoodle

  • Author: Living the Gourmet
  • Total Time: 22 minutes
  • Yield: 6-8 1x



For the Vanilla Ice Cream:

  • 2 cups (480 ml) whole milk
  • 1/3 cup (67 g) granulated sugar
  • 2 tablespoons inverted sugar syrup (page 27), golden syrup, or light agave nectar
  • 2 tablespoons tapioca starch
  • 1/4 teaspoon kosher salt
  • 1 cup (240 ml) heavy cream
  • 1/2 teaspoon pure vanilla extract

For the Snickerdoodle Cookies:

  • 1 1/3 cups (175 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 tablespoons plus 2/3 cup (160 g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick / 113 g) unsalted butter, softened
  • 1 large egg, at room temperature


For the Vanilla Ice Cream:

  1. Whisk 1/2 cup (120 ml) of the milk with sugar syrup, tapioca, and salt in a medium saucepan until no lumps remains. Stir in the remaining 1 1/2 cups (360 ml) milk and the cream. Heat in the mixture over the medium-high heat, stirring with a heatproof spatula, until it begins to steam and slightly bubble at the edges. Adjust to a simmer and cook, stirring constantly, until the mixture thickens to a consistency of a cream sauce, about 3 minutes longer; do not fully boil.
  2. Transfer the mixture to a meal bowl set over a larger bowl of ice and water. Stir occasionally until the mixture is cool, taking care not to slosh water into the bowl. Stir in the vanilla, then cover and refrigerate until very cold, at least 2 hours. Transfer the bowl to the freezer for the last half hour before spinning it.
  3. Freeze the mixture in an ice cream maker according to the manufacturer’s directions. Transfer the ice cream to a cvhilled container, cover and freeze until firm but still spreadable about 4 hours.

For the Snickerdoodle Cookies:

  1. Preheat the oven to 350F (175C) with a rack in the center of the over. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Whisk together the flour, baking powder and salt in a small bowl. Mix 2 tablespoons of the sugar with the cinnamon in a wide shallow bowl. Set the bowls aside.
  3. Mix in the butter with the remaining 2/3 cup (134 g) sugar in a medium bowl using a wooden spoon until creamy. (Alternatively, use a handheld electric mixer or a stand mixer with the paddle attachment.) Add the egg until well mixed. Stir in the flour mixture just until no white streaks remain.
  4. Spoon or scoop the dough by the tablespoonful to make 24 cookies, spacing them evenly on the baking sheet. Roll each scoop into a ball between your palms, then toss them in the sugar-cinnamon mixture 3 or 4 at a time to lightly coat them, returning them to the sheet as you go.
  5. Press the cookies with the bottom of a drinking glass to flatten them to about 2 inches (5 cm) in diameter – they will spread further as they bake. (Moisten the glass bottom or spray with a nonstick pan spray if the dough sticks.)
  6. Bake until the cookies are nearly firm to the touch but still a bit soft, about 12 minutes rotating the pan front to back halfway through baking.
  7. Let the cookies cool in the pan for 5 minutes then transfer them on their liner to a wire rack to cool completely.
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
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