Pomegranate Gelato

Pomegranates have been prized for their exquisite beauty, flavor, and health benefits for centuries and I’m always excited when they make an appearance in the supermarket. This recipe which appeared in the September 2006 issue of Gourmet Magazine, uses bottled pomegranate juice, making the messy task of juicing unnecessary. But I like to buy a fresh pomegranate and sprinkle the seeds over the gelato before serving.


Pomegranate Gelato
Recipe type: Dessert
Author: Gourmet Magazine, September 2006
Serves: 1 scant quart
  • 1 cup heavy cream
  • 1 cup whole milk
  • 3/4 cup sugar
  • 1-1/2 T. cornstarch
  • pinch salt
  • 1-1/4 cup bottled pomegranate juice
  • 1/3 cup creme de cassis, pomegranate liqueur, or fruit dessert wine (see note)
  • 1 teaspoon lemon juice
  1. In a medium pot, whisk together the cream, milk, sugar, cornstarch and salt.
  2. Bring to a boil, whisking occasionally.
  3. Once it reaches the boil, reduce the heat and simmer for 2 minutes, whisking constantly.
  4. Scrape the mixture into a medium bowl and add the pomegranate juice, liqueur, or dessert wine and lemon juice.
  5. Mix thoroughly.
  6. Chill the mixture for at least one hour.
  7. Freeze in an ice cream maker according to the manufacturer’s instructions.
  8. Transfer to an airtight container and place in the freezer for several hours, or overnight.

Do not eliminate or substitute the alcohol in this recipe. It keeps the consistency of the gelato smooth and creamy. I used chambord liqueur with very good results.

2 Responses to “Pomegranate Gelato”

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  1. ellen goldman says:

    This recipe sounds so good! I have pomegranate juice in the fridge. Now I just need cream and liqueur. I love the interesting and innovative recipes you post. Happy Thanksgiving! <3

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