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Cinnamon Ice Cream |
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Serves: 6 Print this Recipe(Gelato di Cannela) Category: Ice Cream (Gelato) One summer in Italy a few years ago, this ice cream was all the rage served with Warm Berry Sauce (see Fruit, Ice Cream, and Spoon Desserts), and I happily ate it over and over. The ice cream is delicious on its own, or try it with Mocha Sauce (see Fruit, Ice Cream, and Spoon Desserts). 2 cups whole milk 1 cup heavy cream 1 strip lemon zest (2-inch) 1/2 teaspoon ground cinnamon 4 large eggs yolks 1/2 cup sugar 1 In a medium saucepan, combine the milk, cream, lemon zest, and cinnamon. Heat over low heat until small bubbles form around the edges. Remove from the heat. 2 In a large heatproof bowl, whisk the egg yolks and sugar until foamy. Gradually pour the warm milk into the egg yolk mixture, whisking until blended. 3 Pour the mixture back into the saucepan. Place the saucepan over medium heat. Cook, stirring constantly with a wooden spoon, until steam begins to rise from the pot and the custard thickens slightly, about 5 minutes. 4 Pour the custard through a mesh strainer into a bowl. Let cool. Cover and chill in the refrigerator at least 1 hour or overnight. (To cool the custard mixture rapidly, pour it into a bowl set within a larger bowl filled with ice water. Stir the mixture frequently.) 5 Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Pack the ice cream into a plastic container, cover, and freeze up to 24 hours. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Cinnamon Ice Cream comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Livia’s Apple Cake Apricots in Lemon Syrup Berries with Lemon and Sugar Strawberries with Balsamic Vinegar Raspberries with Mascarpone and Balsamic Vinegar Cherries in Barolo Hot Roasted Chestnuts Fig Preserves Fig Preserves Chocolate-Dipped Figs Figs in Wine Syrup Dora’s Baked Figs Honeydew in Mint Syrup Oranges in Orange Syrup Oranges Gratinéed with Zabaglione White Peaches in Asti Spumante Peaches in Red Wine Amaretti-Stuffed Peaches Pears in Orange Sauce Pears with Marsala and Cream Pears with Warm Chocolate Sauce Rum-Spiced Pears Spiced Pears with Pecorino Poached Pears with Gorgonzola Pear or Apple Pudding Cake Warm Fruit Compote Venetian Caramelized Fruit Fruit with Honey and Grappa Winter Fruit Salad Grilled Summer Fruit Eat-and-Drink Dessert Warm Ricotta with Honey Coffee Ricotta Mascarpone and Peaches Chocolate Foam with Raspberries Tiramisù Strawberry Tiramisù Italian Trifle Zabaglione Chocolate Zabaglione Chilled Zabaglione with Berries Lemon Gelatin Orange Rum Gelatin Espresso Gelatin Panna Cotta Crème Brûlée Mascarpone and Coffee Cups Chestnut "Mountain" Chocolate Pudding Chocolate Chip Rice Pudding Coffee Caramel Custard Chocolate Crème Caramel Amaretti Caramel Custard Simple Syrup for Granita Lemon Granita Watermelon Granita Tangerine Granita Strawberry Wine Granita Coffee Granita Citrus and Campari Granita White Peach and Prosecco Granita Chocolate Sorbet Prosecco Lemon Slush Pink Prosecco Slush Cream Ice Cream Lemon Ice Cream Ricotta Ice Cream Mascarpone Ice Cream Cinnamon Ice Cream Espresso Ice Cream Walnut Caramel Ice Cream Honey Ice Cream with Nougat Amaretti Gelato Drowned Ice Cream Ice Cream with Balsamic Vinegar Ice Cream Truffles Almond Cream Cups Orange Spumone Almond Semifreddo Florentine Frozen Dome Cake Honeyed Mascarpone Sauce Fresh Strawberry Sauce Warm Berry Sauce Year-Round Raspberry Sauce Warm Chocolate Sauce * Fruit, Ice Cream, and Spoon Desserts |
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