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Warm Berries with Cinnamon Gelato  E-mail this product to a friend

Cinnamon Gelato
2 Cups Whole Milk
1 Cup Heavy Cream
1/2 tsp. Fresh Grated Cinnamon
4 Egg Yolks
1/2 Cup Sugar
2" x 1/2" Strip of Lemon Zest

METHOD:
In a medium saucepan, combine milk, heavy cream, lemon zest and cinnamon. Warm over medium heat until small bubbles form around the edge of the pan, about 5 minutes. Remove from heat and allow to cool slightly. In a large bowl, whisk egg yolks together with sugar, until blended. Temper egg yolks by adding a little of the warmed mixture to the egg yolks, whisking well. Add remaining milk mixture to egg yolks and whisk until combined. Return milk with egg yolks to saucepan and cook over medium heat, stirring constantly, until custard thickens enough to coat back of a wooden spoon (about 5 minutes). Strain custard through a fine mesh strainer and cool over ice water bath for 30 minutes. Transfer to an ice cream maker and freeze according to directions.

Berries
3 Cups Frozen Berries (Strawberries, Raspberries, Blackberries)
1/3 Cup Sugar
2 tsp. Freshly Grated Orange Zest
1/2 Cup Water

METHOD:
In a medium, non-reactive saucepan, combine berries, sugar, zest and water. Bring to a simmer over medium heat. Cook, stirring occasionally, until berries are soft and liquid is slightly thickened, about 5 minutes. Let cool until just warm, about 20 minutes. Ladle over Ice Cream.