Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 generous tablespoon pure vanilla extract
  • 5 large egg yolks
  • A pinch of salt
  • 1/2 cup Christmas cookie dough
  • 1/4 cup colorful sprinkles
  • 1/2 teaspoon ground cinnamon

Instructions:

  1. In a saucepan, combine heavy cream, whole milk, and half of the sugar. Heat over medium until warm but not boiling.
  2. In a bowl, whisk egg yolks and the remaining sugar until pale.
  3. Gradually add warm milk mixture to egg yolks, whisking constantly.
  4. Return the mixture to the saucepan and cook on low heat, stirring until thick enough to coat the back of a spoon.
  5. Remove from heat, add vanilla extract and salt. If desired, strain through a fine sieve for smoothness. Chill in the refrigerator for at least 30 minutes.
  6. Pour cooled mixture into an ice cream maker and churn according to manufacturers instructions.
  7. Once ice cream begins to thicken, fold in cookie dough, sprinkles, and ground cinnamon.
  8. Transfer to a storage container and freeze until firm, about 2 hours.