Recipe by BLUE ROSE
Looking for an unusual gelato for my God Child I came across this one. This recipe came from epicurious.com
Top Review by Bruce Benjamin
This recipe caught my eye because I really like pomegranates. However, it's ice cream, not gelato. Gelato typically has a lower butterfat content that ice cream has, 3% to 8% for gelato versus 10% to over 20% for ice cream. Gelato is usually made with whole milk which is about 3% or 4% butterfat with sometimes a little cream added to improve consistency. This recipe looks delicious but with 75% of the dairy content being heavy cream it's ice cream, not gelato. In order to be called, "Ice cream" in the U.S. it has to have a minimum butterfat content of 10%. This looks like it would have that.
- 354.88 ml heavy cream
- 118.29 ml whole milk
- 177.44 ml sugar
- 22.18 ml cornstarch
- 0.59 ml salt
- 295.73 ml bottled pomegranate juice
- 78.07 ml pomegranate liqueur, such as pama
- 4.92 ml fresh lemon juice
Directions See How It's Made
- 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.