Gelato

Cinnamon Gelato

bhg. com

Prep: 20 minutes
Chill: 4 hours
Freeze: per manufacturer's directions
Cool: 30 minutes
Stand: 30 minutes

View Nutrition Facts

Ingredients

• 1 cup sugar
• 1-1/2 teaspoons ground cinnamon
• 3 cups whole milk
• 1 cup whipping cream
• 6 egg yolks
• 1 teaspoon vanilla

Directions

1. In a large saucepan, stir together sugar and cinnamon. Stir in milk, cream, and egg yolks. Heat and stir over medium heat until mixture thickens slightly (about 180�F). (This should take about 20 minutes.)

2. Remove from heat. Stir in vanilla. Place saucepan in a very large bowl of ice water. Let stand until cool, stirring occasionally.

3. Cover surface of custard mixture with plastic wrap. Chill for 4 to 24 hours or until mixture is completely chilled.

4. Freeze custard mixture in a 4- to 5-quart ice cream freezer according to manufacturer's directions. If desired, ripen according to manufacturer's directions.

5. Makes about 1-1/4 quarts (10 servings)

6. Chocolate-Pistachio Gelato: Prepare as directed above, except omit the cinnamon and add 6 ounces finely chopped bittersweet chocolate to milk mixture before heating. Stir 2/3 cup chopped pistachio nuts into custard mixture just before freezing. Makes 7 cups (14 servings).
Per 1/2 cup: 244 cal., 16 g total fat (8 g sat. fat), 109 mg chol., 30 mg sodium, 24 g carbo., 2 g fiber, 5 g pro.
Daily Values: 8% vit. A, 0% vit. C, 8% calcium, 5% iron
Exchanges: 1 1/2 Other Carbo., 3 Fat

7. Coconut Gelato: Prepare as directed above, except omit the cinnamon and substitute 1 cup unsweetened coconut milk for 1 cup of the whole milk. Stir 1 cup toasted coconut into custard mixture just before freezing. Makes about 5-1/2 cups (4 servings).
Per 1/2 cup: 228 cal., 15 g total fat (11 g sat. fat), 115 mg chol., 51 mg sodium, 20 g carbo., 1 g fiber, 4 g pro.
Daily Values: 8% vit. A, 0% vit. C, 6% calcium, 0% iron
Exchanges: 1 1/2 Other Carbo., 3 Fat

8. Espresso Gelato: Prepare as directed above, except omit the cinnamon and stir 2 teaspoons instant espresso powder into custard mixture with the vanilla; stir until espresso powder is dissolved. Makes 5 cups (10 servings).
Per 1/2 cup: 235 cal., 14 g total fat (8 g sat. fat), 163 mg chol., 44 mg sodium, 24 g carbo., 0 g fiber, 5 g pro.
Daily Values: 11% vit. A, 0% vit. C, 11% calcium, 2% iron
Exchanges: 1 1/2 Other Carbo., 3 Fat

9. Amaretti Gelato: Prepare as directed above, except omit the cinnamon and stir 1 cup coarsely crushed amaretto cookies (about 10 small cookies) and 2 tablespoons amaretto into custard mixture just before freezing. Makes 5 cups (10 servings).
Per 1/2 cup: 270 cal., 15 g total fat (8 g sat. fat), 163 mg chol., 46 mg sodium, 30 g carbo., 0 g fiber, 5 g pro.
Daily Values: 11% vit. A, 0% vit. C, 11% calcium, 2% iron
Exchanges: 2 Other Carbo., 3 Fat

10. Blackberry Gelato: Prepare as directed above, except omit the cinnamon. Place one 16-ounce package thawed frozen blackberries in a food processor; process until smooth. Pour puree through a fine-mesh sieve; discard seeds. Stir blackberry puree into custard mixture just before freezing. Makes 7 cups (14 servings).
Per 1/2 cup: 165 cal., 9 g total fat (5 g sat. fat), 102 mg chol., 27 mg sodium, 19 g carbo., 1 g fiber, 3g pro.
Daily Values: 8% vit. A, 2% vit. C, 8% calcium, 2% iron
Exchanges: 1 Other Carbo., 2 Fat