Cinnamon Gelato

READY IN: 1hr 20mins
YIELD: 1 quart




  • 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.