Cinnamon Recipe

Gelato Preparation

1. 1

   Prepare the Base

   In a medium saucepan, combine the whole milk, heavy cream, sugar, ground cinnamon, cinnamon stick, and salt. Heat over medium heat until the mixture is warm but not boiling. Remove from heat and let it steep for about 30 minutes to allow the cinnamon flavor to infuse.

2. 2

   Whisk the Egg Yolks

   In a separate bowl, whisk the egg yolks until they are pale and slightly thickened. Slowly pour in the warm milk mixture while whisking continuously to temper the yolks.

3. 3

   Cook the Mixture

   Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 170°F or 77°C). Do not allow it to boil.

4. 4

   Strain and Cool

   Remove from heat and strain the mixture through a fine-mesh sieve to remove the cinnamon stick and any cooked egg bits. Stir in the vanilla extract. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or overnight.

5. 5

   Churn the Gelato

   Once the mixture is chilled, churn it in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

6. 6

   Freeze

   Transfer the gelato to an airtight container and freeze for at least 4 hours to firm up before serving.