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Pazzo Gelato's cinnamon milkshakes

Time 20 minutes
Yields Serves 4
Pazzo Gelato’s cinnamon milkshakes

Gelato

1

In a medium saucepan, combine the milk and sugar. Cook over medium heat, stirring until the sugar is dissolved, about 5 minutes.

2

Remove from heat and stir in the vanilla paste, vanilla extract and one-half teaspoon cinnamon. Allow the mixture to cool, then cover and refrigerate for several hours or overnight.

3

Transfer the mixture to an ice cream maker or gelato machine and process according to the manufacturer’s instructions. Place in a container and freeze. Makes 1 quart.

Milkshakes

1

Allow the gelato to sit out for about 10 minutes before scooping. Make the shakes in two batches. In a shake machine or blender, mix four (4-ounce) rounded scoops of gelato, one-half cup milk and one-quarter cup heavy cream. Blend until smooth. Pour into two glasses. Repeat.

2

Top each shake with a dollop of whipped cream and a sprinkling of cinnamon.

From Pazzo Gelato in Silver Lake. Vanilla paste and Madagascar Bourbon vanilla extract can be purchased at Surfas in Culver City, Sur La Table and Williams-Sonoma stores.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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