Vietnamese Cinnamon Gelato Recipe

Gelato Preparation

1. 1

   Prepare the Base

   In a medium saucepan, combine the heavy cream, whole milk, sugar, and Vietnamese cinnamon over medium heat. Stir occasionally until the sugar dissolves and the mixture is hot but not boiling.

2. 2

   Whisk the Egg Yolks

   In a separate bowl, whisk together the egg yolks until smooth. Slowly pour about a cup of the hot cream mixture into the egg yolks while whisking continuously to temper the yolks.

3. 3

   Combine and Thicken

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

4. 4

   Add Flavorings

   Remove the saucepan from heat and stir in the vanilla extract and a pinch of sea salt. Let the mixture cool to room temperature.

5. 5

   Chill the Mixture

   Once cooled, cover the mixture and refrigerate for at least 4 hours or overnight to let the flavors meld.

6. 6

   Churn the Gelato

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

7. 7

   Freeze

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