Cinnamon Gelato

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• 2 1/4 cups whole milk
• 1/4 cup heavy cream
• 4 cinnamon sticks (4 inches in length each)
• 5 large egg yolks, at room temperature
• 1/2 cup sugar
• 2 tablespoons packed light brown sugar
• 1/4 teaspoon salt

Recipe

• 1 heat the milk and cream in a saucepan over medium heat until small bubbles appear around the pan’s inner rim.
• 2 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.
• 3 beat the egg yolks, sugar, and browns sugar in a bowl with an electric mixer at medium speed until thick, about 2 minutes.
• 4 the sugar will not dissolve completely, but the mixture should soften until it is grainy but gooey; set aside.
• 5 remove cinnamon sticks; bring milk mixture back to a bare simmer over low heat.
• 6 whisking all the while, beat about half of the hot milk mixture into the egg yolk mixture until smooth.
• 7 whisk the combined mixture back into the pan with the remaining milk mixture.
• 8 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.
• 9 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.
• 10 strain through a fine-mesh sieve into a clean, dry bowl; stir in the salt.
• 11 refrigerate until well chilled, for at least 4 hours or overnight.
• 12 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.
• 13 freeze the custard in your ice cream maker according to manufacturer’s instructions.
• 14 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.