Cinnamon Gelato
Prep time: 
Total time: 
Yield: 1 quart
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large egg yolks
  • ⅔ cup sugar
  • ½ teaspoon pure vanilla extract
  • 2½ teaspoons ground cinnamon
  1. In a heavy-bottomed saucepan over medium-low heat, combine the milk and cream and cook, stirring occasionally so a skin doesn’t form, until the mixture comes to a light simmer with bubbles around the edges. (not a boil.)
  2. Meanwhile, in a medium heat-proof bowl, whisk together the egg yolks and sugar until smooth. Temper the egg yolks by slowly pouring in the milk in a steady stream , whisking continuously.
  3. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon. (When you run your finger across the back of the spoon it will leave a line.) Do not bring to a boil.
  4. Pour the mixture through a fine-mesh strainer into a bowl. Let cool to room temperature, stirring every 5 minutes or so. (To hasten the cooling process, place the bowl of custard in an ice bath and stir until the custard has cooled.) Once completely cooled, gently stir in the cinnamon* and vanilla. Store in the fridge for 4 hours or overnight.
  5. When custard has chilled, pour the mixture into the container of an ice cream maker and churn according to the manufacturer’s instructions. Transfer to an airtight container to chill for at least 2 hours before serving.
*If you pour the cinnamon in all at once it may get clumpy and hard to stir. To avoid this, add it slowly and stir gently.

Recipe adapted slightly from: The Ciao Bella Book of Gelato and Sorbetto
Recipe by The Baker Chick at