Continuing my series of low-carb ice cream recipes (first two here and here), here's one for Snickerdoodle with a custard base. I can't find a record of what I adapted this from, so if anyone recognizes it, please let me know and I'll add an attribution.
This one's a custard base, so it's a bit more work than the Chai Tea (Philly base). That said, it's only an extra 5-10 min. and the creaminess off the egg yolk is totally worth it if that's what you're in the mood for.
In the recipe below, I give two different options for the stabilizers. If you use the ice cream stabilizer mix, it will stay scoopable even when frozen. If you use the alcohol + xanthan gum, it will freeze solid, but return to an ice cream texture if allowed to warm for 10 min. or so before eating.
Hope you enjoy it,