Pomegranate Gelato

1. 1

   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.

2. 2

   Transfer to a bowl and chill, uncovered, until cold, at least 1 hour.

3. 3

   Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours.

4. 4

   Soften gelato slightly in refrigerator, about 20 minutes, before serving.

5. 5

   Cook's notes:.

6. 6

   Cream mixture (before churning) can be chilled, covered, up to 1 day ahead.

7. 7

   Gelato keeps 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.