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Gourmet Magazine’s pomegranate gelato recipe is strawberry ice cream’s sultry, brooding cousin. It’s also super easy to make.
We love to serve this easy pomegranate gelato at fall and winter dinner parties. It feels so seasonal that you’d never guess it’s made with good old bottled pomegranate juice.
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 1 1/2 tablespoons cornstarch
- 1/8 teaspoon fine sea salt
- 1 1/4 cups bottled pomegranate juice
- 1/3 cup creme de cassis, pomegranate liqueur or fruit dessert wine
- 1 teaspoon freshly squeezed lemon juice
- In a medium pot, whisk together the cream, milk, sugar, cornstarch and salt. Bring to a boil over medium-high heat, whisking occasionally. When the mixture boils, reduce the heat to maintain a lively simmer and cook, whisking constantly, for two minutes.
- Scrape the mixture into a medium bowl and add the pomegranate juice, liqueur or wine and lemon juice. Whisk to combine thoroughly.
- Chill the mixture for at least an hour, either in the fridge or by carefully setting the bowl into a larger bowl of ice water and stirring occasionally.
- Freeze in an ice cream maker according to the manufacturer's instructions. The gelato will be very soft (although perfectly edible!) at this point and will firm up if transferred to an airtight container and placed in the freezer for a few hours. Homemade gelato is always best eaten within a day or two, but this will keep in the freezer for a week or more.
Adapted from Gourmet Magazine September, 2006.
Amount Per Serving: Calories: 219Total Fat: 11.8gCarbohydrates: 27.6gFiber: 0.1gProtein: 1.9g