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Prep Time: 15 Minutes Cook Time: 195 Minutes |
Ready In: 210 Minutes Servings: 1 |
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The pomegranate is a fall and winter fruit, so this gelato is appropriate for the season. Refreshing without being heavy, it has a beautiful blush-pink color, and the tanginess of the fruit cuts the richness of the dairy. The result is an irresistible autumnal dessert you won't soon forget. Ingredients:
1 1/2 cups heavy cream |
1/2 cup whole milk |
3/4 cup sugar |
1 1/2 tablespoons cornstarch |
1/8 teaspoon salt |
1 1/4 cups bottled pomegranate juice |
1/3 cup pomegranate liqueur such as pama |
1 teaspoon fresh lemon juice |
garnish: pomegranate seeds |
Directions:
1. Whisk together cream, milk, sugar, cornstarch, and salt in a 2 1/2- to 3-quart heavy saucepan. Bring to a boil over moderate heat, whisking occasionally, then boil, whisking, 2 minutes. Remove from heat and whisk in remaining ingredients.
2. Transfer to a bowl and chill, uncovered, until cold, at least 1 hour.
3. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours.
4. Soften gelato slightly in refrigerator, about 20 minutes, before serving.
5. Cook's notes: Cream mixture (before churning) can be chilled, covered, up to 1 day ahead. Gelato keeps 1 week.
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