Pomegranate Gelato – a delicious recipe with Heavy Cream, Milk, Sugar, Cornstarch, Salt, Pomegranate Juice. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Whisk together cream, milk, sugar, cornstarch, and salt in a 3-quart heavy saucepan. Bring the mixture to a boil (about 2 minutes), whisking all the time and being careful not to burn it.
2
When the mixture thickens, remove it from the heat, place it in an uncovered bowl, and refrigerate until cool (about 1 hour). Impatient? Toss a tray of ice cubes in a large stainless steel bowl and set the bowl of custard on top of the ice cubes.
3
Whisk in the remaining ingredients and freeze in an ice cream maker. It's to die for. Makes 1 quart, but you can double this recipe. If you like a gelato that's a little less sweet, you can reduce the sugar content by 2 to 3 tablespoons.
4
If you have access to a pomegranate tree and want some tips about extracting your own juice, see http://scheherazade-thewritinglife.blogspot.com/2009/11/pomegranites.html.
346
kcal
Calories
10
g
Fat
63
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1-1/2 cup Heavy Cream, 1/2 cups Whole Milk, 3/4 cups Sugar, 1-1/2 Tablespoon Cornstarch, and more.
Yes, Pomegranate Gelato falls under the General category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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