One of the first gelato flavors I ever had during my study abroad in Florence was cinnamon. I got a cup as soon as I saw it because we had cinnamon ice cream at my family restaurant when I was younger and I hadn’t seen it since. It was even better than I could remember. The Gelato alla Cannella} Cinnamon Gelato recipe I developed always takes me back to those days in Florence.
Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
{Gelato alla Cannella} Cinnamon Gelato Recipe
Having cooked on and off in Italy for 6 years, Morgan Morano learned a thing or two about gelato, which inspired her New England shop, Morano Gelato. When we asked her to share a flavor, she wanted to share this bold, sweet Gelato alla Cannella} Cinnamon Gelato recipe, which is one of her personal favorites.
Equipment
Ingredients
- 56 grams milk powder
- 215 grams granulated sugar
- 20 grams tapioca starch
- 6 grams ground cinnamon
- 685 grams whole milk
- 192 grams heavy cream
- 33 grams agave syrup or simple syrup or corn syrup
- 1 egg yolk
Instructions
- Mix the milk powder, sugar, cinnamon, and tapioca starch in a bowl. Add the heavy cream and whole milk and whisk well to incorporate all of the dry ingredients into the liquid. Whisk in the corn syrup and egg yolk.
- Pour the mixture into a 2.5-quart / 1.42-liter saucepan, using a spatula to scrape the sides of the bowl. Place the saucepan on medium-high heat and cook, whisking continuously to prevent any burning or clumping. Whisk slowly in the beginning and increase speed as the mixture gets warmer and begins to steam and thicken. It should thicken without boiling after 8 to 10 minutes on the heat; watch carefully so it doesn’t burn. Once the mixture has thickened enough to coat the back of a spoon, continue cooking 15 seconds longer, whisking vigorously. Then immediately remove from the heat.
- Pour the mixture into a clean glass or stainless-steel bowl and lay plastic wrap directly on the surface to prevent a skin from forming on top. Allow the mixture to sit 30 to 45 minutes, until no longer hot. Then place it in the refrigerator to cool completely, about 4 hours. If the mixture needs to be used right away, submerge most of the bowl in an ice bath and let it sit 30 to 40 minutes, refreshing the ice as necessary.
- Once the mixture has cooled completely and thickened further, pour it into the bowl of an ice cream machine and churn the gelato according to the manufacturer’s directions. The gelato will expand and should spin, until it is thick and creamy but still soft enough to scoop into a storage container, for about 20 to 55 minutes.
- Using a rubber spatula, scoop the gelato into a storage container. Press a piece of plastic wrap or parchment paper directly on the surface of the gelato, seal the container with an airtight lid, and put it in the freezer. Freeze at least 4 to 6 hours. When ready, the gelato should be firm enough to scoop but soft and creamy in texture.
- Enjoy the fresh gelato as soon as possible. If using after 2 days, allow 8 to 10 minutes for the gelato to soften outside of the freezer before eating.
PERSONAL NOTES
Nutrition
Serving: 1 servingCalories: 603kcalCarbohydrates: 80gProtein: 11gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 137mgSodium: 133mgPotassium: 502mgFiber: 1gSugar: 74gVitamin A: 1183IUVitamin C: 3mgCalcium: 391mgIron: 0.5mg
Tried this recipe?Mention @saltandwind or tag #swsociety!
