Pomegranate Gelato

• 1/2 cup 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 pama pomegranate liqueur
• 1 teaspoon fresh lemon juice
• Garnish
• pomegranate seeds

1. Whisk together cream, milk, sugar, cornstarch, and salt in a 2.5-3 quart heavy saucepan.
2. Bring to a boil over moderate heat, whisking occasionally, then boil, whisking 2 minutes.
3. Remove from heat and whisk in remaining ingredients.
4. Transfer in ice cream maker according to package directions, then transfer to an airtight container and put in freezer to harden, at least 2 hours.
5. Soften gelato slightly in refrigerator, about 20 minutes, before serving.
6. Cook's notes:Cream mixture (before churning) can be chilled, covered up to 1 day ahead.

heavy cream, milk, sugar, cornstarch, salt, pomegranate juice, pama pomegranate, lemon juice, pomegranate seeds

Taken from www.food.com/recipe/pomegranate-gelato-491442 (may not work)