5 egg yolks
2 tablespoons corn syrup
3/4 cup sugar
2 cups organic whole milk
1 cup organic half & half
pinch of sea salt
2 tablespoons vanilla extract
1 teaspoon cinnamon
Combine egg yolks, corn syrup, and sugar in a heat-proof bowl and whisk together until well-combined. Slowly stir in milk and half & half. Whisk until all combined. Set bowl over a saucepan filled with simmering water. Stir constantly while heating gently to 180ºF. The mixture should thicken slightly, but don’t cook much past 180 or your eggs will scramble.
Remove bowl from pan and place in an ice bath. Add your vanilla extract and pinch of salt now. Stir occasionally while cooling down. Place the mixture into the refrigerator and chill for several hours or overnight.
Pour the mixture into the container of an ice cream maker and process according to your machine’s instructions. Add the cinnamon when there is about five minutes left in the churning. Once it is processed, place in a seal-able container and put in the freezer for at least two hours to ripen.
Makes about 1 1/2 quarts gelato.