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.
ā¢Cream mixture (before churning) can be chilled, covered, up to 1 day ahead.
ā¢Gelato keeps 1 week.
Recipe information
Total Time
3 1/2 hr
Yield
Makes 1 quart
Ingredients
Special Equipment
Preparation
Step 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.
Step 2
Transfer to a bowl and chill, uncovered, until cold, at least 1 hour.
Step 3
Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours.
Step 4
Soften gelato slightly in refrigerator, about 20 minutes, before serving.
