Cinnamon Gelato Recipes

CINNAMON GELATO

Steps:

• Heat the milk and cream in a saucepan over medium heat until small bubbles appear around the pan's inner rim.
• Stir in the cinnamon sticks; remove pan from heat, cover, and steep for at least 15 minutes, or up to 30 minutes, depending on how strong you want the cinnamon taste.
• Beat the egg yolks, sugar, and browns sugar in a bowl with an electric mixer at medium speed until thick, about 2 minutes.
• The sugar will not dissolve completely, but the mixture should soften until it is grainy but gooey; set aside.
• Remove cinnamon sticks; bring milk mixture back to a bare simmer over low heat.
• Whisking all the while, beat about half of the hot milk mixture into the egg yolk mixture until smooth.
• Whisk the combined mixture back into the pan with the remaining milk mixture.
• Immediately reduce the heat to very low; if you have an electric stove, set the pan over a second burner just now set on low.
• Cook and stir constantly until mixture thickens to the consistency of very wet pancake batter turns a little foamy, and can coat the back of a wooden spoon, about 6 minutes.
• Strain through a fine-mesh sieve into a clean, dry bowl; stir in the salt.
• Refrigerate until well chilled, for at least 4 hours or overnight.
• Just before making the gelato, it is best to shock the custard even colder by placing it in the freezer for no more than 10 minutes.
• Freeze the custard in your ice cream maker according to manufacturer's instructions.
• Serve at once-or transfer to a large container or individual serving containers, seal tightly, and store in freezer for up to 1 month; soften at room temperature for up to 10 minutes before serving.

GELATO

Steps:

• In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
• In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
• Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.