City Palate

The Travel Issue - March April 2017

Pomegranate Gelato
Nov/Dec 2011

From Julie Van Rosendaal

Adapted from a recipe in Gourmet, September 2006

1 c. whipping cream

1 c. half and half

1/2 c. sugar

1 T. cornstarch

pinch salt

1-1/4 c. pomegranate juice

1 T. lemon juice

In a medium saucepan, whisk together the creams, sugar, cornstarch and salt over medium-high heat until the sugar dissolves. Remove from the heat and whisk in the pomegranate and lemon juices. Pour the mixture into a bowl and refrigerate for at least an hour or two, until well chilled. Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. Serve the gelato immediately or transfer it to a container in the fridge to firm up. Makes about 4 cups.



Desserts