CINNAMON GELATO
Make and share this Cinnamon Gelato recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h20m
Yield 1 quart
Number Of Ingredients 7
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.
Nutrition Facts : Calories 1305.7, Fat 62.4, SaturatedFat 32.1, Cholesterol 1058.7, Sodium 889.6, Carbohydrate 158.1, Sugar 154.8, Protein 32
GELATO
Basic Gelato Recipe...from my Italian mother-in-law. This recipe may be used as a base for your favorite flavors. Try adding vanilla, shaved chocolate or your favorite fruits. Experiment with desired flavors!
Provided by OSTAFF1
Categories World Cuisine Recipes European Italian
Time 3h
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 415.6 calories, Carbohydrate 33 g, Cholesterol 296.1 mg, Fat 28.8 g, Protein 7.9 g, SaturatedFat 16.8 g, Sodium 80.6 mg, Sugar 30.8 g
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