“May be used as a topping for fall pies.”
1hr 20mins
1 quart

Ingredients Nutrition


  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.

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