Pomegranate Gelato
This pomegranate gelato is easy to make with juice – no need to seed a whole pomegranate.
Ingredients
- 1 1/2 cups heavy cream
- 1/2 cup milk
- 3/4 cup sugar
- 1 1/2 tbsp cornstarch
- 1/8 tsp salt
- 8 oz bottled pomegranate juice
- 1 tbsp pomegranate liqueur such as PAMA
Instructions
- Whisk together cream, milk, sugar, cornstarch, and salt in a 3-quart heavy saucepan. Bring to a boil over medium heat, whisking occasionally, and boil while whisking for 2 minutes. Remove from heat and whisk in remaining ingredients.
- Transfer mixture to a metal bowl and refrigerate uncovered for 1 hour, stirring occasionally. Then cover and refrigerate until very cold, 3 to 6 hours.
- Freeze mixture in an ice cream maker according to manufacturer’s instructions. Transfer gelato to an airtight container and freeze for at least 2 hours. Prior to serving, soften gelato slightly in the refrigerator, for about 20 minutes.
Notes
Recipe adapted from Merry Gourmet, who adapted it from Gourmet magazine
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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