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Cinnamon Vanilla Bean Gelato

5 from 2 votes

Eaten alone or served as a compliment this is a comforting creamy cinnamon scoop!

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This is what happens when I make macarons.  I have left over egg yolks so the natural thing to do is make ice cream or gelato.  I’m getting pretty predictable!  From the research I’ve done over the years I’ve found gelato has a lower fat content than ice cream so I gravitate to the lower fat option whenever possible.  Gelato is made with more milk than cream and is frozen in a machine that churns slower, thereby adding less air, meaning less volume.  I only have one ice cream maker so this is probably not a true authentic gelato, but hey we’re talking homemade here.

Warm cinnamon, and flavorful vanilla bean, make this a frozen dessert to remember.  Eaten alone or served as a compliment to pumpkin pie, apple pie, apple cake or even a bowl of sauteed apples, this is a comforting creamy scoop!  I just realized I’ve posted three cinnamon desserts in a row.  Just getting ready for the holidays I guess 🙂

 

This is the perfect gelato to have in your freezer during the holidays.  Enjoy!

 

top view of ice cream scooped into a bowl

Cinnamon Vanilla Bean Gelato

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 9 hours 5 minutes
Yield: 12
Course: Dessert
Author: Tricia
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5 from 2 votes
Eaten alone or served as a compliment this is a comforting creamy cinnamon scoop!

Ingredients

  • 2 ¾ cups whole milk
  • 1 ¼ cups heavy cream
  • 1 1¼ cup granulated sugar divided
  • 6 large egg yolks
  • 1 ½ teaspoon vanilla
  • 2 teaspoons ground cinnamon
  • 1 cinnamon stick
  • ½ vanilla bean split and scraped to remove seeds

Instructions

  • Combine 1 cup sugar and the whole milk in a heavy bottom medium sized saucepan. Whisk until blended. Add the cinnamon stick, vanilla bean, and vanilla bean seeds. Heat over medium, stirring occasionally until the mixture reaches 170° F on an instant-read thermometer. Do not boil. Remove from the heat, cover and allow the mixture to steep for 30 minutes.
  • Remove the cinnamon stick and vanilla bean pod making sure to squeeze any remaining vanilla seeds into the milk mixture. Return to medium heat and stir occasionally until it reaches 170° F again. While the steeped mixture is heating, combine the egg yolks and remaining ¼ cup granulated sugar in a small bowl.  Whisk until foamy and slightly thickened.
  • Slowly temper the eggs with the hot milk mixture by drizzling large spoonfuls of the hot milk into the eggs while whisking continuously. Keep adding more hot milk until half the milk is whisked into the eggs. Add the tempered egg mixture back into the saucepan and stir continuously with a wooden spoon until it reaches 185° F on an instant-read thermometer. Remove from the heat and blend using a stick or immersion blender to make sure the mixture is smooth.
  • Pour the heavy cream in a large glass or stainless steel bowl set over an ice bath. Set a fine mesh sieve over the cream. Pour the hot custard through the sieve into the cream and stir until blended. Add the pure vanilla extra and ground cinnamon and stir to combine. Continue to stir every 5 minutes or so until the mixture is cooled, about 30 minutes. Cover with a tight fitting lid and refrigerate overnight. Process the gelato in your ice cream maker according to the manufacturer directions. Freeze the gelato in an airtight container for several hours before serving. To keep any remaining gelato for an extended period of time, press a layer of plastic wrap directly on the gelato then seal in an airtight container.

Recipe Notes

(base gelato slightly adapted from Making Artisan Gelato)
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 294kcal | Carbohydrates: 42g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 132mg | Sodium: 33mg | Potassium: 121mg | Fiber: 0.3g | Sugar: 41g | Vitamin A: 587IU | Vitamin C: 0.2mg | Calcium: 103mg | Iron: 0.3mg

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Happy Veteran’s Day to all those who have served, or are serving in the armed forces.  Thank you so much for your service!  God bless you!
You guys are always such good sports – I thought I’d throw out another question.  Do you consider yourself a good cook, baker, and expert in both?  If I had to say one or the other, I would say I’m a baker.  I adore it – and can’t seem to help myself!  I cook dinner several nights a week, but I just don’t get as excited with meatloaf as I do with a successful baked good.  It doesn’t always have to be dessert – any old carb will do!
Please feel free to leave a link to your favorite recent recipe or post – I love hearing from you all – so thanks so much for stopping by!
Tricia

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30 Comments

  5. Debby Foodiewife

    I love making gelato. I saw that the Pioneer Woman made a similar ice cream, and I thought…cinnamon? Wow, that sounds great! It's been on my mind ever since. Thanks for visiting my blog, and for your kind words. Debby

    Reply

    • Tricia Buice

      I had already made my cinnamon Gelato when I saw a post on Facebook from Ree that it would appear on her next episode – I'll just say that great minds do think alike – ha ha! But she makes way more money to do cook than I do – I am such a fan!

      Reply

  6. Chris Scheuer

    Oh my goodness Tricia, these photos are driving me crazy, the gelato looks just amazing. I LOVE gelato but I've never made it but I think that's about to change! Thanks for the inspiration.<br />Oh btw, I just had a question. Is five scoops the usual serving size at your house? If so, do you have any vacancies? 🙂

    Reply

    • Tricia Buice

      Nothing is normal in our house – but big bowls of Gelato might be … and yes we would give you a big bowl so come on over! (Note there are two spoons in one photo – and I put it back in the freezer container and will serve it to my family on Thanksgiving, with macarons and chocolate pecan pie!) Let the calorie counting begin 🙂

      Reply

  7. Tanna at The Brick Street Bungalow

    Gelato is like a dose of heaven in a spoon…. and I'm SURE your homemade would surpass any I've tried. Tricia, thank you so much for your sweet words of encouragement. I'm sending big hugs of gratitude your way! blessings ~ tanna<br />ps I think I am a decent cook and baker… NOTHING to your level!! 😉

    Reply

  8. Monica

    I love gelato, Tricia. You're right that maybe at home, it's not quite authentic gelato because we churn it the same way but I like the higher milk to cream ratio. A recipe for chocolate gelato from David Lebovitz is my very favorite and I've had luck with some of Ciao Bella's recipes, too. Your cinnamon vanilla looks and sounds perfect for this time of year.

    Reply

    • Tricia Buice

      I am such a fan of David's recipes. I played with David's chocolate sorbet this summer but was never happy with the results – not because of his recipe – because I kept changing it and adding stuff 🙂 Guess I shouldn't mess with perfection!

      Reply

  14. Abbe@This is How I Cook

    I can't wait to use this on top of pumpkin pie. or apple pie. or brownies. or pecan pie. or with cinnamon caramel sauce. or gingerbread. See what you did? This looks so good! I love to bake. It is therapy. But I also love to cook, too! I love to try new things.

    Reply

  15. Pam

    Interesting with gelato! I always assumed it had a higher fat content than ice cream. And that's a great recipe to try! I love, love to bake, but seldom do because we don't need the fat, calories, etc. so cooking is my thing, Although, I can't wait for Thanksgiving, to bake homemade rolls and 3 pies.

    Reply