Step 1

Combine sugar and egg yolks and beat until very light and the sugar crystals can't be felt when you pinch a little between your thumb and forefinger.

Step 2

Set aside.

Step 3

Combine the milk, cream, and cinnamon sticks in a heavy saucepan.

Step 4

Turn heat to medium high and cook, stirring occasionally, until the mixture comes to a simmer and bubbles form around the edges of the milk mixture. DO NOT BOIL.

Step 5

Remove the cinnamon sticks and discard.

Step 6

Add a little of the hot liquid to the egg yolks, beating constantly.

Step 7

Continue to add the hot milk mixture to the egg yolks while beating - make sure the eggs don't curdle.

Step 8

If you think you've curdled some of the egg pour the mixture through a fine mesh strainer to catch any cooked egg.

Step 9

Return the custard mixture to the saucepan and place over low heat.

Step 10

Cook, stirring, until the custard coats the back of the spoon and your finger leaves a track. Make sure it doesn't boil.

Step 11

Remove from heat.

Step 12

Let cool to room temperature then stir in the ground cinnamon and vanilla.

Step 13

Cover and refrigerate for 4 hours or overnight.

Step 14

Pour the cooled gelato mixture into an ice cream mchine and churn according to manufacturer's directions. If your ice cream maker allows different settings use the "gelato" setting or slow churn setting.

Step 15

Spoon into a freezer-safe container with a tightly fitting lid and freeze for an hour or so before serving.