A little while ago, POM Wonderful sent me a box of individual POM juices so I could create some summer recipes. I stuck them in the fridge and have been brainstorming ever since.
I knew I wanted to create some dessert recipes, but all the ones that popped into my head were ones that have already been done before: chocolate pomegranate cake, pomegranate sorbet, etc. The other problem I was having was that I’m not used to creating desserts with juice. I’m used to using the actual fruit, but pomegranates aren’t in season right now.
I finally came up with a few recipes, which I intend to try out soon. I don’t know if they are completely unique, but I’ll be using my own recipes. However, before I could try them, I had to try this pomegranate gelato recipe I found.
The recipe was easy to put together. The end result was delicious. Normally I’m not a big fan of fruit flavored ice creams or gelatos. But I really enjoyed this. It was sweet, but you could still taste the pomegranate flavor. It was very soft and creamy with a consistency more like gelato than like ice cream. This is by far one of my favorite ice creams I’ve made.
The use of alcohol keeps the ice cream very soft. Normally, I can eat the ice cream straight out of the machine without freezing it first. But this one I needed to freeze it to firm it up a bit because it was so melty. Even after being in the freezer, while it does firm up, it stills stays very soft and creamy, more so than the other ice creams I’ve made.
- 1 1/2 cups heavy cream
- 1/2 cup milk
- 3/4 cup sugar
- 1 1/2 tbsp cornstarch
- 1/8 tsp salt
- 8 oz bottled pomegranate juice
- 1 tbsp pomegranate liqueur such as PAMA
Whisk together cream, milk, sugar, cornstarch, and salt in a 3-quart heavy saucepan. Bring to a boil over medium heat, whisking occasionally, and boil while whisking for 2 minutes. Remove from heat and whisk in remaining ingredients.
Transfer mixture to a metal bowl and refrigerate uncovered for 1 hour, stirring occasionally. Then cover and refrigerate until very cold, 3 to 6 hours.
Freeze mixture in an ice cream maker according to manufacturer’s instructions. Transfer gelato to an airtight container and freeze for at least 2 hours. Prior to serving, soften gelato slightly in the refrigerator, for about 20 minutes.
Recipe adapted from Merry Gourmet, who adapted it from Gourmet magazine