Gelato alla Cannella

Cinnamon Ice Cream

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Preparation info

  • Makes about

    1½ pints

    Appears in

    Great Italian Desserts

    By Nick Malgieri

    Published 1990

    • About

    Use the freshest cinnamon possible for maximum flavor in this gelato. After the gelato has frozen, stir in a handful of coarsely chopped, skinned, toasted hazelnuts for an interesting variation.



    Mix the cinnamon with the dry ingredients in the basic mixture. Follow the directions for the basic mixture, bringing the mixture to a simmer and whisking occasionally. Cool the mixture and freeze in an ice cream maker.

    Pack the gelato in a cold container, press plastic wrap against the surface, and cover the container with a lid. Store in the freezer. Serve the gelato on the day it is prepared for best texture.