Pomegranate Gelato

• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 3/4 cup sugar
• 1 1/2 tablespoons cornstarch
• 1/8 teaspoon salt
• 1 1/4 cups bottled pomegranate juice
• 1/3 cup pomegranate liqueur, such as pama
• 1 teaspoon fresh lemon juice

1. 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.
2. Transfer to a bowl and chill, uncovered, until cold, at least 1 hour.
3. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours.
4. Soften gelato slightly in refrigerator, about 20 minutes, before serving.
5. Cook's notes:.
6. Cream mixture (before churning) can be chilled, covered, up to 1 day ahead.
7. Gelato keeps 1 week.

heavy cream, milk, sugar, cornstarch, salt, pomegranate juice, pomegranate liqueur, lemon juice

Taken from www.food.com/recipe/pomegranate-gelato-312893 (may not work)