Cinnamon Spice Gelato
2½ cups Heavy cream, (retain ½ cup)
¼ cup Sugar
¼ cup Sugar, light brown
1 tsp. The Spice Hunter Pure Vanilla Extract
½ tsp. salt
1 tsp. The Spice Hunter Ground Cinnamon
1 tsp. The Spice Hunter Ground Ginger
¼ tsp. The Spice Hunter Ground Cayenne Pepper
3 The Spice Hunter Whole Cinnamon Sticks
6 Egg Yolks
In a heavy bottomed sauce pan, combine and mix: cream, sugars, vanilla extract, salt, cinnamon, ginger, cayenne pepper, and cinnamon sticks, whisking well. Bring mixture to just below a simmer, stirring constantly then turn off heat.
In a medium stainless steel bowl, whisk egg yolks with ½ cup of the cream and mix until airy and well combined. Scoop into bowl ¼ cup of hot cream whisking immediately and vigorously, repeating twice for a total of ¾ cups of hot cream mixture.
Remove cinnamon sticks and discard. Slowly whisk the egg cream mixture back into the sauce pan stirring constantly. Return to heat and bring to just below simmering once again. Mixture should be steamy but not simmering. Remain at this temperature for roughly 5 minutes whisking gently and constantly. Then, remove from heat.
Fill a large stainless mixing bowl with ice and some water, push the sauce pan into the ice about half way submerged and stir cream mixture until well chilled.
At this point, it is recommended to use an immersion blender and whip mixture for a few minutes to assure smoothness. It also helps to strain mixture through a fine sieve prior to freezing.
For freezing, follow the instructions on your favorite ice cream maker. If you do not have an ice cream maker, place your mixture into a bread loaf pan and transfer to your freezer.
Set a timer for 15 minutes, and at every 15 minute interval, using a firm plastic spatula stir the mixture as evenly as possible to achieve a creamy texture.
Once nearly frozen you can transfer mixture to airtight storage containers.