Cinnamon Vanilla Gelato Recipe

Prepare the Milk Mixture

In a medium saucepan, combine the whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt. Add the cinnamon stick. Heat over medium heat, stirring occasionally until the mixture is warm but not boiling.

Whisk the Egg Yolks

In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.

Temper the Egg Yolks

Slowly pour about a cup of the warm milk mixture into the egg yolks while whisking continuously. This will temper the yolks and prevent them from scrambling.

Combine and Thicken

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

Cool the Mixture

Remove the saucepan from heat and take out the cinnamon stick. Allow the mixture to cool at room temperature for about 30 minutes, then refrigerate until completely chilled, at least 2 hours.

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.

Freeze the Gelato

Transfer the gelato to an airtight container and freeze for at least 4 hours or until firm.

Serve

Scoop the gelato into bowls and serve chilled. Enjoy your locally made Cinnamon Vanilla Gelato!