Active Time

　　15 min

　　Total Time

　　3 1/2 hr

　　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.

　　

Ingredients

Makes 1 quart

　　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

　　Garnish: pomegranate seeds

　　

Special Equipment

an ice cream maker

　　

Step 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.

　　

Step 2

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

　　

Step 3

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

　　

Step 4

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.