Cinnamon Gelato
Dive into a bowl of creamy indulgence with this velvety Cinnamon Gelato, a dessert that strikes the perfect balance between subtle warmth and refreshing chill. Infused with the soothing aroma of steeped cinnamon sticks, this Italian classic elevates traditional gelato by blending silky whole milk, rich heavy cream, and a hint of ground cinnamon for a gently spiced flavor profile. A smooth custard base, created with egg yolks and sweetened to perfection, is meticulously cooked to achieve its luscious density before being churned to airy softness in an ice cream maker. Finished with a touch of vanilla and a pinch of salt to round out the flavors, this gelato is ideal for serving after dinner or as a sophisticated treat on its own. Perfect for cinnamon lovers and fans of artisanal frozen desserts, this recipe is your ticket to homemade gelato that tastes as good as it looks.
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Recipe Information
Ingredients
- 2.5 cups Whole milk
- 1 cup Heavy cream
- 2 Cinnamon sticks
- 0.75 cup Granulated sugar
- 4 Egg yolks
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
In a medium saucepan over medium heat, combine the whole milk, heavy cream, and cinnamon sticks. Heat the mixture until it just begins to steam (do not boil), then remove from heat and let the cinnamon sticks steep for 15 minutes.
While the milk mixture steeps, whisk together the granulated sugar and egg yolks in a large mixing bowl until the mixture becomes pale and thick, about 2–3 minutes.
Remove the cinnamon sticks from the milk mixture and gradually pour about 1 cup of the warm milk into the egg mixture, whisking constantly to temper the eggs.
Pour the tempered egg mixture back into the saucepan with the remaining milk mixture, stirring constantly.
Return the saucepan to medium-low heat and cook, stirring frequently with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon, about 8–10 minutes. Make sure not to let it boil.
Remove the mixture from the heat and stir in the ground cinnamon, vanilla extract, and salt.
Pour the custard through a fine-mesh sieve into a clean bowl to remove any lumps. Allow it to cool to room temperature, then cover with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming.
Chill the custard in the refrigerator for at least 4 hours or overnight, until completely cold.
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions, usually 20–25 minutes, until it reaches a soft-serve consistency.
Transfer the gelato to an airtight container and freeze for at least 2 hours for a firmer texture before serving.
Nutrition Facts
Calories |
1994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.7 g | 151% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1051 mg | 350% | |
| Sodium | 934 mg | 41% | |
| Total Carbohydrate | 187.5 g | 68% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 180.5 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 8.5 mcg | 43% | |
| Calcium | 921 mg | 71% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1031 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
