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.
- 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
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.