Okay, okay, I understand that there is some danger/risk involved here. Can you tell this is a source of contention between us? :) The fact of the matter is, I grew up with a dad who had no fear when it came to expired foods...even when it did come back to haunt him from time to time (chunky milk. need I say more?!). So, given my childhood experiences and my stringent desire not to waste food, I get a little frustrated when a food is one day expired and Ryan won't touch it.
This ice cream was the result of milk that was two days expired. It looked and tasted fine, but Ryan would have nothing to do with it. Since I prefer my dairy in ice cream form, I opted to use this for snickerdoodle ice cream. Though the ice cream was a little icier than we prefer (the consequence of using 2% milk as opposed to half and half), the flavor was everything you'd expect...rich with vanilla and cinnamon flavors. This is the perfect fall ice cream--it was meant to be served with apple pie or topped with sauteed apples. If you don't have expired milk to use up, go for the half and half...I have an inkling that it is even more incredible!
Ryan, I love you dearly, expired food aversion and all! :)
P.S. It's only appropriate that I post this ice cream today, on the 28th of October, which happens to be my brother Quinn's 20th birthday. Quinn is the ultimate Dairy King, or so he calls himself. No amount of ice cream is too much for this guy (with the exception of one unfortunate milkshake incident in Michigan one summer!). I love you Quinn and I wish I could make you some ice cream today!
Looking for other snickerdoodle recipes? Try pumpkin snickerdoodles, snickerdoodle scones, classic snickerdoodles, snickerdoodle blondies, or snickerdoodle muffins!
One Year Ago: Pumpkin Pancakes
Two Years Ago: Pumpkin Bran Date Bread
Snickerdoodle Ice Cream
from Land O Lakes
-1/2 cup sugar
-1/2 cup firmly packed brown sugar
-1/2 tsp ground cinnamon
-1/8 tsp ground nutmeg
-2 cups heavy whipping cream
-1 1/2 cups half and half (here's where I used 2% milk)
-1 1/2 tsp vanilla
1. Whisk all ingredients together in a large bowl, stirring until sugar dissolves.
2. Pour into ice cream maker and freeze according to manufacturer instructions. Store in an airtight container and freezer overnight to harden completely.