Makes about 1 quart Our ice cream maker Ezequiel came up with this flavor, which is inspired by a popular cinnamon cookie made in his hometown in Mexico. Reinvented as an ice cream, the cookie becomes cinnamon-infused ice cream with chopped Snickerdoodles folded in. It’s one of our most popular flavors with both our guests and our staff. The only problem people seem to have with it is trying to pronounce the name! (It’s ree-cah-NELL-ahs.)

TECHNIQUE: Ice cream

SPECIAL EQUIPMENT: Ice cream machine

CHILLING TIME: 2 hours or overnight

SHELF LIFE: 1 week

INGREDIENTS

• 5 large egg yolks
• ½ cup sugar
• 2 cups heavy cream
• 1 cup 1% or 2% milk
• 1 teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• 1 teaspoon pure vanilla extract
• 1 cup chopped Snickerdoodles, from 2 to 3 large cookies

INSTRUCTIONS

MAKE THE BASE

1. In a medium heatproof bowl, whisk the egg yolks just to break them up, then whisk in half of the sugar (¼ cup). Set aside.
2. In a heavy nonreactive saucepan, whisk together the cream, milk, cinnamon, salt, and the remaining sugar (¼ cup) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
3. Carefully scoop out about ½ cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another ½ cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.
4. Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer. (Don’t worry if the cinnamon still looks a little clumpy.)
5. Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.
6. Whisk the vanilla into the chilled base.
7. Freeze in your ice cream machine according to the manufacturer’s instructions. While the ice cream is churning, put the container you’ll use to store the ice cream into the freezer. Add the chopped cookies in the last minute or so of churning, or fold them in by hand after transferring the ice cream to the chilled container. Enjoy right away or, for a firmer ice cream, freeze for at least 4 hours.

MAKE IT YOUR OWN

• For pure cinnamon flavor and smooth creamy texture, omit the Snickerdoodles.

SERVE IT WITH

• Brown Sugar Ice Cream with a Ginger-Caramel Swirl—the original version of Kris’s combo sundae
• Coffee Toffee Ice Cream (see Coffee Ice Cream) or Caramelized Banana Ice Cream.