Recipe by ratherbeswimmin'
May be used as a topping for fall pies.
Top Review by MNCupcake
Very good! Makes a very small batch, however, and very thick... so I added another cup of the whole milk after I took it off the stove and I used Pumpkin Pie Spice to flavor it for a Thanksgiving dessert.... about a Tablespoon.
- 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
Directions See How It's Made
- 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.