PREP: 20 minutes COOK: 20 minutes COOL: 30 minutes CHILL: 4 hours FREEZE: per manufacturer’s directions MAKES: 6 cups
1 cup sugar
1½ tsp. ground cinnamon
3 cups whole milk
1 cup heavy cream
6 egg yolks
1 tsp. vanilla
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, about 30 minutes.
3. Cover surface of custard mixture with plastic wrap. Refrigerate 4 to 24 hours or until mixture is completely chilled.
4. Freeze custard mixture in a 4- to 5-qt. ice cream freezer according to manufacturer’s directions. If desired, ripen at least 4 hours.
Amaretti Gelato: Prepare as directed, except omit the cinnamon and stir 1 cup coarsely crushed amaretto cookies (about 10 small cookies) and 2 Tbsp. amaretto into custard mixture just before freezing. Makes 5 cups.
Per ½ cup: 278 cal., 15 g fat (5 g sat. fat), 94 mg chol., 49 mg sodium, 31 g carb., 1 g fiber, 5 g pro.
Blackberry Gelato: Prepare as directed, except omit the cinnamon. Place one 16-oz. pkg. 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 8 cups.
Per ½ cup: 168 cal., 9 g fat (5 g sat. fat), 94 mg chol., 29 mg sodium, 20 g carb., 1 g fiber, 3 g pro.
Chocolate-Pistachio Gelato: Prepare as directed, except omit the cinnamon and add 6 oz. finely chopped bittersweet chocolate to milk mixture before heating. Stir ⅔ cup chopped pistachio nuts into custard mixture just before freezing. Makes 7½ cups.
Coconut Gelato: Prepare as directed, 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 7 cups.
Per ½ cup: 213 cal., 9 g fat (5 g sat. fat), 106 mg chol., 49 mg sodium, 20 g carb., 1 g fiber, 3 g pro.
Espresso Gelato: Prepare as directed, except omit the cinnamon and stir 2 tsp. instant espresso powder into custard mixture with the vanilla; stir until espresso powder is dissolved. Makes 5 cups.
PER ½ CUP GELATO, PLAIN, CHOCOLATE-PISTACHIO, OR ESPRESSO VARIATIONS: 240 cal., 14 g fat (8 g sat. fat), 163 mg chol., 46 mg sodium, 24 g carb., 0 g fiber, 4 g pro.