Double Cinnamon Sherbet

I don't know what I would do if I didn't have spices. It seems like I just can't get enough of them and I add them to everything - cinnamon on my blueberries, black pepper with my cherries, pumpkin pie spice in my yogurt, etc., etc. So, it's only natural that some (or a lot) of spice should find its way into my ice cream recipes too.



This time, I decided to use my beloved cinnamon to create a Double Cinnamon Sherbet and believe me, I used a lot of it. I used 5 tsp. of it and could easily have added a sixth to make a full two tablespoons. Don't worry about the flavor being overpowering, it's just right. And, as if that weren't enough, I also decided to add some yummy cinnamon chips to the sherbet for double the punch.





I also learned a little trick. You see, I always use fat-free milk in my recipes and that makes for an icier sherbet. But, David Lebovitz's site taught me that a little gelatin added into the mixture will keep it soft and scoopable even after hours in the freezer. It's a miracle. It totally works. No more chipping away at it with a fork, no more waiting to be able to scoop it. It's ready whenever you are.



But, returning to the cinnamon chips, raise your hand if you knew that they don't melt when you put them in the microwave. I honestly thought they would. When I was creating this sherbet, I envisioned the cinnamon chips all melty and liquidy and then I would drizzle it into the sherbet to make a cinnamon flavored stracciatella. Yeah, that didn't happen. Instead, they kind of softened a bit and clumped all together so I ended up having to crumble them in instead.



But, that didn't affect the taste one bit. The sherbet was absolutely delicious, full of the cinnamon flavor that I know and love. I couldn't get enough of it. In fact, it's almost all gone so without a doubt, I'm going to have to make more. Oh yes, that's exactly what I'm going to do.





Double Cinnamon Sherbet (created by Lisa of Sweet as Sugar Cookies)



2 c. milk

1/2 tsp. powdered gelatin

1/4 c. light brown sugar

1/4 c. dark brown sugar

4-5 tsp. cinnamon (or more according to taste)

cinnamon chips (as much as you want)



Sprinkle the powdered gelatin over 3 Tbsp. milk and let stand 5-10 min. Combine the milk and sugar in a saucepan and stir over med heat, just until the sugar has dissolved. Remove from the heat and add back the gelatin-milk mixture. Whisk in the cinnamon. Pour into your ice cream maker and churn according to manufacturer's instructions. In the last 5 min. of churning, sprinkle in the cinnamon chips, if desired. Scoop into a lidded container and put into the freezer for several hours to harden.