Best 3 Cinnamon Gelato Recipes

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.

CHOCOLATE-CINNAMON GELATO WITH TOFFEE BITS

Steps:

• Whisk sugar, cornstarch, cinnamon, and salt in heavy medium saucepan until blended. Gradually add 1/4 cup milk, whisking until cornstarch is dissolved. Whisk in remaining 1 3/4 cups milk. Whisk over medium-high heat until mixture thickens and comes to boil, about 6 minutes. Reduce heat to medium and cook 1 minute longer, whisking occasionally. Remove from heat; add chocolate. Let stand 1 minute, then whisk until melted and smooth.
• Transfer gelato base to medium bowl. Mix in cream. Place bowl over large bowl filled with ice and water and cool, stirring often, about 30 minutes.
• Process gelato base in ice cream maker according to manufacturer's instructions, adding toffee during last minute of churning. Transfer to container; cover. Freeze at least 3 hours and up to 2 days.

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.