Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 tsp kosher salt
• 1 cup Christmas sugar cookies, roughly chopped
• 3/4 cup holiday sprinkles, divided

Instructions

1. In a large bowl, combine the heavy cream, whole milk, granulated sugar, vanilla extract and a pinch of kosher salt. Whisk for 2–3 minutes, until the sugar is fully dissolved; if you rub a little of the mixture between your fingers, you should feel no grit.
2. Pour the mixture into the frozen bowl of your ice-cream maker, set it to the ice-cream mode and churn until thick and the texture of soft-serve.
3. During the last two minutes of churning, add the crushed Christmas sugar cookies and ½ cup of the holiday sprinkles, reserving the rest for garnish.
4. Transfer the ice cream to a shallow container or loaf pan and scatter the remaining sprinkles over the top.
5. Press plastic wrap or wax paper directly onto the surface of the ice cream. Freeze for at least 4 hours, or until firm. Let sit at room temperature for about 5 minutes before scooping and serving.

Notes

• It is important that the granulated sugar dissolves into the milk. This creates a smoother consistency in your final ice cream. When you rub the mixture in between your fingers, you should feel no grit.
  
• I find that holiday-colored jimmies sprinkles work the best in this recipe. The round nonpareils tend to change the color of the ice cream base very easily and it’s not as pretty once all of those colors combine. It’s also best if you do not overmix the ice cream once you’ve added the sprinkles as the color can start to run into the ice cream base if overmixed.
• Use your favorite crunchy cristmas cookies in this recipe. Sugar cookies, anise cookies, or gingerbread cookies will all be delicious.
• Optional add ins could include white chocolate shavings, chopped walnuts, or a sprinkle of cinnamon.