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Cinnamon Gelato

Source of Recipe

net


List of Ingredients

Cinnamon Gelato



List of Ingredients
1 cup sugar
1-1/2 teaspoons ground cinnamon
3 cups whole milk
1 cup whipping cream
6 egg yolks
1 teaspoon vanilla






Instructions
In a large saucepan, stir together sugar and cinnamon. Stir in milk, cream, and egg yolks. Heat and stir over medium heat until mixture thickens slightly (about 180�F). (This should take about 20 minutes.)

Remove from heat. Stir in vanilla. Place saucepan in a very large bowl of ice water. Let stand until cool, stirring occasionally.

Cover surface of custard mixture with plastic wrap. Chill for 4 to 24 hours or until mixture is completely chilled.

Freeze custard mixture in a 4- to 5-quart ice cream freezer according to manufacturer's directions. If desired, ripen according to manufacturer's directions.








Final Comments

Makes about 1-1/4 quarts (10 servings)

Chocolate-Pistachio Gelato: Prepare as directed above, except omit the cinnamon and add 6 ounces finely chopped bittersweet chocolate to milk mixture before heating. Stir 2/3 cup chopped pistachio nuts into custard mixture just before freezing. Makes 7 cups (14 servings).

Coconut Gelato: Prepare as directed above, except omit the cinnamon and substitute 1 cup unsweetened coconut milk for 1 cup of the whole milk. Stir 1 cup toasted coconut into custard mixture just before freezing. Makes about 5-1/2 cups (4 servings).


Espresso Gelato: Prepare as directed above, except omit the cinnamon and stir 2 teaspoons instant espresso powder into custard mixture with the vanilla; stir until espresso powder is dissolved. Makes 5 cups (10 servings).


Amaretti Gelato: Prepare as directed above, except omit the cinnamon and stir 1 cup coarsely crushed amaretto cookies (about 10 small cookies) and 2 tablespoons amaretto into custard mixture just before freezing. Makes 5 cups (10 servings).


Blackberry Gelato: Prepare as directed above, except omit the cinnamon. Place one 16-ounce package thawed frozen blackberries in a food processor; process until smooth. Pour puree through a fine-mesh sieve; discard seeds. Stir blackberry puree into custard mixture just before freezing. Makes 7 cups (14 servings).



Recipe