Diana's Desserts - www.dianasdesserts.com
See more recipes in Autumn - Winter
in Diana's Recipe Book
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|Servings: Makes 1 quart|
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
Ice cream maker
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.
• 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|