Pom Gelato

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   1. Score 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranates underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

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   2. Prepare fresh pomegranate juice.*

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   3. In a bowl, mix together sugar, cornstarch and 1 cup pomegranate juice; stir to mix well.

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   4. Add milk and remaining pomegranate juice and stir to combine.

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   5. Pour mixture into a saucepan and heat over low heat until it thickens slightly, about 8 to 10 minutes.

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   6. Remove from heat and stir in vanilla.

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   7. Place mixture in a large bowl. Allow to cool. Cover with plastic wrap and refrigerate mixture overnight.

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   8. The next day, stir in arils if using and pour mixture into the can of an ice cream maker. Process gelato according to manufacturer's directions.

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   * For 2 cups of juice, cut 4-6 POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

* Per serving · 4 servings · Values may vary.

No additional tips available.