Ingredients
Equipment
Method
- In a saucepan, combine the whole milk, heavy cream, and granulated sugar over medium heat. Stir until the sugar completely dissolves, then remove from heat.
- In a mixing bowl, whisk the egg yolks until pale and slightly thickened. Slowly pour in the warm milk mixture while whisking continuously to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon (about 8-10 minutes). Do not boil.
- Remove from heat and stir in ground cinnamon and vanilla extract. Let it cool to room temperature, then refrigerate for at least 2 hours, or until completely chilled.
- Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Fold the plain yogurt into the churned mixture until well combined.
- Transfer the gelato to a storage container, cover tightly, and freeze for at least 4 hours until firm.
- Serve in bowls or cones, garnished with a sprinkle of cinnamon or your choice of toppings.
Nutrition
Notes
If you want a lighter version, you can substitute the whole milk with a lower-fat milk or use a finer ratio of yogurt.
Getting creative with flavors is encouraged—add a pinch of cardamom for a unique twist or mix in some chocolate chips for an indulgent surprise.
This gelato ice cream can be stored in the freezer for up to two weeks, but it's best enjoyed fresh.
If it solidifies too much, simply let it sit at room temperature for a few minutes to soften before serving.
Happy cooking!
Getting creative with flavors is encouraged—add a pinch of cardamom for a unique twist or mix in some chocolate chips for an indulgent surprise.
This gelato ice cream can be stored in the freezer for up to two weeks, but it's best enjoyed fresh.
If it solidifies too much, simply let it sit at room temperature for a few minutes to soften before serving.
Happy cooking!