Pomegranate Gelato is a gluten free and vegetarian dessert. One portion of this dish contains around 8g of protein, 70g of fat, and a total of 1162 calories. This recipe serves 2. A mixture of garnish: pomegranate seeds, heavy cream, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 5 hours.
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.
•Cream mixture (before churning) can be chilled, covered, up to 1 day ahead.•Gelato keeps 1 week.