5 / 4 votes

Creamy Cinnamon Gelato

This cinnamon gelato has subtle warmth and fragrance from the addition of cinnamon and vanilla to a classic egg and cream gelato base.

Prep Time20

Cook Time40

Total Time7

Course: Dessert

Cuisine: Italian

Servings: servings | 1 quart

Calories: 231

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 appear around the edges and the mixture reaches a temperature of 170°F (77°C).
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.
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.
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. Spoon into an airtight container to chill for at least 2 hours before serving.