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Pomegranate Gelato
in Diana's Recipe Book
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| Servings: Makes 1 quart |
| Comments: 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. |
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: Ice cream maker Garnish: Pomegranate seeds |
| Instructions: 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. Cook's notes: • Cream mixture (before churning) can be chilled, covered, up to 1 day ahead. • Gelato keeps 1 week. Makes 1 quart. |
| Source: Gourmet Magazine, September 2006 |
| Date: September 18, 2006 |