Cinnamon Snickerdoodle Gelato
1 teaspoon cinnamon
1/8 teaspoon pure vanilla extract
4 tablespoons amaretto
1/8 teaspoon xanthan gum (optional)
6-8 snickerdoodle cookies, crumbled (if you want to make your own, there's a good recipe here.)
Make the Plain Base (below) and chill as directed.
Whisk into chilled plain base the cinnamon, vanilla extract, amaretto, and xanthan gum (if using).
Pour the mixture into the container of an ice cream machine and churn according to the manufacturer's instructions. Add the crumbled snickerdoodles 5 minutes before the churning is completed. Transfer to an airtight container and freeze for at least 2 hours before serving.
* Plain Base
2 cups whole milk
1 cup heavy cream
4 large egg yolks
2/3 cup sugar
In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170F.
Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well incorporated and the mixture is thick and pale yellow. Temper the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185F. Do not bring to a boil.
Pour the mixture through a fine-mesh strainer into a clean bowl and let cool to room temperature, stirring every 5 minutes or so. To cool the custard quickly, make an ice bath by filling a large bowl with ice and water and placing the bowl with the custard in it; stir the custard until cooled. Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.