Recipe: Ballerina Ice Cream

Ballerina cookies are great with vanilla ice cream, so of course they’re even better mixed in! I wrote this recipe to make a small batch (about a quart), but you can double it to fill a full-sized ice cream maker.

• 2 cups half-and-half
• 1 cup heavy whipping cream
• ¾ cup sugar
• 1 ½ tsp vanilla
• ¼ tsp salt
• 6 Ballerina cookies

Pour the half-and-half and cream into a large mixing bowl. Add the sugar, vanilla, and salt, and stir until the sugar and salt are dissolved. Place the mix and the cookies (separately) in the refrigerator or freezer for an hour or so. When the mix is very cold but not yet frozen, pour into an ice cream maker to freeze. Once freezing has started, chop the cookies unevenly, crumbling some pieces. Add pieces and crumbs to mix that has reached soft-serve consistency. When the ice cream maker is finished, stir the mix once or twice to evenly distribute cookies, pour into a storage container, cover with plastic wrap and the container lid, and freeze for at least two more hours. Serve with cookies.