Cinnamon is the solo act in this sophisticated but simple gelato. Make sure to use fresh cinnamon (replace your jar if you’ve had it for more than six months) to take full advantage of its sweet, warming flavor and aroma. We favor cinnamon from Indonesia for its intense red color and delicate flavor, but slightly sweet Ceylon cinnamon (also known as “true” cinnamon) or the stronger Cassia cinnamon, which you’ll often find just labeled as “cinnamon” in this country, will also work well.–F. W. Pearce and Danilo Zecchin
LC The Only Way This Could be Better Note
Although quite appealing all on its own, this warmly spiced gelato is the perfect thing to serve atop a crisp, crumble, or pie that similarly flaunts cinnamon. Need inspiration? Take a whirl through our site…
Special Equipment: Ice cream maker
Cinnamon Gelato Recipe
- Quick Glance
- 40 M
- 7 H
- Makes 1 quart
- 2 cups whole milk
- 1 cup heavy cream
- 4 large egg yolks
- 2/3 cup sugar
- 1/4 teaspoon pure vanilla extract
- 2 teaspoons ground cinnamon
- 1. In a heavy-bottomed saucepan over medium-low heat, combine the milk and cream and cook, stirring occasionally so a skin doesn’t form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F (77°C).
- 2. Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well incorporated and the mixture is thick and pale yellow. Temper the egg yolks by very slowly pouring in the hot milk mixture, whisking continuously. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F (85°C). Do not bring to a boil.
- 3. Pour the mixture through a fine-mesh strainer into a bowl. Let cool to room temperature, stirring every 5 minutes or so. (To hasten the cooling process, place the bowl of custard in an ice bath and stir until the custard has cooled.) Once completely cooled, cover and refrigerate the custard for at least 4 hours or overnight.
- 4. Gently whisk the vanilla and cinnamon into the custard. Pour the mixture into the container of an ice cream maker and churn according to the manufacturer’s instructions. Transfer to an airtight container to chill for at least 2 hours before serving.
An Elegant Scoop
- For a beautiful presentation, try scooping your gelato into oval shapes called quenelles. First, soften the gelato slightly and have ready a bowl of hot water and two large dessert spoons. Dip one of the spoons in the hot water, scoop out the gelato, then use the second spoon to form it into an oval shape, transferring the gelato back and forth between the two spoons until the scoop is evenly shaped and perfectly smooth.
Hungry for more? Chow down on these:
- Persimmon Oat Crumble with Coconut Cinnamon Sorbet from Desserts for Breakfast
- Gelato di polenta from David Lebovitz
- Black Coffee Ice Cream from Leite's Culinaria
- Pistachio Gelato from Leite's Culinaria
Cinnamon Gelato Recipe © 2010 F. W. Pearce. Photo © 2010 Iain Bagwell. All rights reserved.
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