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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe comes from Katrina and Carmelo Turillo, owners of La Divina Gelateria in New Orleans. Ingredients:
3/4 cup sugar (preferably organic) |
1 tablespoon cornstarch |
1 cup whole milk |
3/4 cup heavy whipping cream |
2 1/4 cups sliced hulled strawberries |
2 tablespoons pomegranate juice |
Directions:
1. Stir sugar and cornstarch in heavy medium saucepan. Whisk in milk and cream. Whisk over medium heat until gelato base thickens and begins to bubble, about 5 minutes. Pour into bowl. Cool over ice, stirring occasionally.
2. Puree strawberries in processor. Strain into gelato base. Mix in pomegranate juice. Chill 3 hours. Process in ice cream maker according to manufacturerÂ’s instructions. Transfer to container. Cover; freeze until firm, at least 3 hours and up to 2 days.
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