Cinnamon Bun Gelato

Recipe:

2 1/4 cups whole milk

2 cups heavy cream

1/4 cup powdered fat free milk

1 cup granulated sugar

3 egg yolks

2 teaspoons vanilla extract

4 cinnamon sticks toasted

4 teaspoons ground cinnamon

pinch salt

2 tablespoons Licor 43 (optional)

Method:

1. Add the milk, toasted cinnamon sticks, and only 2 teaspoons of cinnamon powder to a small sauce pot. Steep the cinnamon on low heat for 30 minutes.

2. Next, strain the ingredients and add the cinnamon milk into a small sauce pot. Over medium heat, whisk in the sugar, egg yolks, salt, milk powder, and vanilla. Whisk vigorously. The mixture should thicken within 5 minutes.

3. Now, remove the saucepan from the heat. Add in the heavy cream, Licor 43 (optional) along with 2 teaspoons of cinnamon powder. Pour mixture into a container and refrigerate overnight.

4. The next day, add the custard to an ice cream machine/maker. Allow the ice cream to churn until thickened completely frozen. Add to a container and store in the freezer. Enjoy.

BUY AN ICE CREAM MACHINE!!!

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Remember to refridgerate the ice cream base overnight.

“This ice cream flavor emulates the goey inners and creamy vanilla frosting of a warm, fresh baked cinnamon roll.”