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
- Special equipment: an ice cream maker
- Garnish: pomegranate seeds
preparation
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.Transfer to a bowl and chill, uncovered, until cold, at least 1 hour.Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours.Soften gelato slightly in refrigerator, about 20 minutes, before serving. Serving – 1 quart