Pomegranate Gelato

ingredients

• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 3/4 cup sugar
• 4 1/2 teaspoons cornstarch
• 1 dash 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

directions

Whisk together cream, milk, sugar, cornstarch, and salt in a 2.5- to 3 quarts 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.