Jack and I fell in love with cannella gelato while we studied abroad in Florence, Italy. One of our favorite gelato places nearby served the cinnamon ice cream, and it was our favorite! The shop held strange hours, and we could never quite pinpoint when it would be open. After dinner, we would make a deal. If Vivoli was open, we get gelato. If it's closed, we don't. That deal was the primary culprit for many days filled with two servings of gelato. :) I'm not complaining.
For the brownies, I used Ina Garten's "Outrageous Brownies" recipe. They lived up to their name! I did not include the walnuts, and I topped the cooked brownies with caramel sauce and sea salt right after they came out of the oven. The brownies were fudgey and rich, and I love the combination of salty and sweet. The brownie sundaes were topped with homemade whipped cream and one of my favorite homemade ice cream recipes.
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| Riley, Miller and Ralph at the dinner party wishing they could have some ice cream, too. |
Cinnamon Ice Cream
You will need:
1 cup granulated sugar
2 cups whole milk
2 eggs
2 cups heavy cream
2 teaspoons vanilla
1 tablespoon cinnamon
How to make it:
Using a wooden spoon, stir the sugar and whole milk together in a saucepan over medium heat. Bring to a simmer.
Beat eggs in a large bowl. Slowly ladle the milk mixture into the eggs whisking constantly to temper the eggs and prevent the eggs from scrambling. Once half the milk mixture has been combined with the eggs, slowly pour the rest of the milk mixture into the eggs and whisk.
Return the mixture back to the saucepan. Stir in the heavy cream and bring to a simmer. Continue stirring until the mixture thickens and coats the back of a wooden spoon, about 6-8 minutes.
Remove from the heat and allow to cool slightly. Whisk in the vanilla and cinnamon. Let the mixture cool completely. Pour it back into the large bowl and cover with plastic wrap. Make sure the plastic wrap sits directly on top of the custard so that a film does not form. Refrigerate for at least six hours or up to 24 hours.
Pour the cooled mixture through a strainer into an ice cream maker and follow the manufacturer’s instructions.
How to make it:
Using a wooden spoon, stir the sugar and whole milk together in a saucepan over medium heat. Bring to a simmer.
Beat eggs in a large bowl. Slowly ladle the milk mixture into the eggs whisking constantly to temper the eggs and prevent the eggs from scrambling. Once half the milk mixture has been combined with the eggs, slowly pour the rest of the milk mixture into the eggs and whisk.
Return the mixture back to the saucepan. Stir in the heavy cream and bring to a simmer. Continue stirring until the mixture thickens and coats the back of a wooden spoon, about 6-8 minutes.
Remove from the heat and allow to cool slightly. Whisk in the vanilla and cinnamon. Let the mixture cool completely. Pour it back into the large bowl and cover with plastic wrap. Make sure the plastic wrap sits directly on top of the custard so that a film does not form. Refrigerate for at least six hours or up to 24 hours.
Pour the cooled mixture through a strainer into an ice cream maker and follow the manufacturer’s instructions.
this looks so good!
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