Pomegranate Gelato
- Preparing Time: -
- Total Time: -
- Served Person: Makes 1 quart
- 1/8 teaspoon salt
- 1 1/2 tablespoons cornstarch
- 3/4 cup sugar
- 1/2 cup whole milk
- 1 teaspoon fresh lemon juice
- 1 1/2 cups heavy cream
- an ice cream maker
- Carbohydrate 24 g(8%)
- Cholesterol 45 mg(15%)
- Fat 12 g(19%)
- Fiber 0 g(0%)
- Protein 1 g(3%)
- Saturated Fat 8 g(38%)
- Sodium 50 mg(2%)
- Calories 218
Preparation 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. Cook's notes:•Cream mixture (before churning) can be chilled, covered, up to 1 day ahead. •Gelato keeps 1 week.
Preparation 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. Cook's notes:•Cream mixture (before churning) can be chilled, covered, up to 1 day ahead. •Gelato keeps 1 week.
