Cinnamon Gelato Recipe

Prepare the Base

In a medium saucepan, combine the whole milk, heavy cream, and sugar. Heat over medium heat until the sugar is fully dissolved and the mixture is hot but not boiling.

Infuse Cinnamon

Add ground cinnamon to the milk mixture and stir well. Remove from heat and let it steep for about 15 minutes to allow the cinnamon flavor to infuse.

Whisk Egg Yolks

In a separate bowl, whisk together the egg yolks and a pinch of salt until well combined and slightly thickened.

Temper the Egg Yolks

Slowly pour a small amount of the warm milk mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling. Repeat this process until you've combined about half of the milk mixture with the egg yolks.

Combine and Cook

Pour the egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes.

Strain and Cool

Remove the saucepan from the heat and strain the mixture through a fine-mesh sieve into a clean bowl. Stir in the vanilla extract. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight.

Churn the Gelato

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

Freeze

Transfer the gelato to an airtight container and freeze for at least 2 hours to firm up before serving.