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Ginger Snap Ice Cream

This recipe calls for the use of an ice cream maker. It's nearly impossible to do without one. Perhaps I'll try to fashion a recipe soon for those without this device.

2 cups heavy cream
1 cup whole milk
3/4 cups sugar
1 teaspoon vanilla extract
2 cups crumbled Ginger Snap cookies

Combine the first four ingredients and stir until sugar dissolves. Pour mixture into the freezer bowl of your ice cream maker. Process for twenty minutes or until you have soft ice cream. Pause machine and add crumbled cookies. Process five more minutes. Enjoy immediately as soft ice cream or pour into container that has a lid and is suitable for the freezer and freeze until solid.

For do the easy version simply soften a half-gallon of Breyers Vanilla Ice Cream in a large bowl. Stir in crumbled cookies and refreeze. I think it taste best when served as soft ice cream. Enjoy!

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