Homemade Cinnamon Gelato Recipe Recipes Recipe For Deviled

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.

CINNAMON GELATO

Steps:

• In a medium saucepan, combine the heavy cream, 1/4 cup of the sugar, the vanilla extract, salt and cinnamon sticks. Bring to a boil, turn off the heat and let sit.
• In a small bowl, combine the egg yolks and the remaining 1/4 cup sugar and beat to a homogeneous consistency.
• Bring the heavy cream-cinnamon mixture back to a boil and turn the heat off. Whisk a third of the heavy cream mixture into the egg-sugar mixture, and then immediately whisk the egg mixture back into the remaining heavy cream mixture. Bring the mixture back up over medium heat, stirring constantly, until thickened and coats the back of a spoon, about 10 minutes. Strain the mixture and chill over an ice water bath.
• Churn the chilled mixture in an ice cream/gelato machine according to the manufacturer's directions.

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.

CINNAMON ICE CREAM

Steps:

• In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool.
• Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.