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.
•Cream mixture (before churning) can be chilled, covered, up to 1 day ahead.
•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.
