Pomegranate Gelato

Pomegranate Gelato might be just the side dish you are searching for. One portion of this dish contains approximately 6g of protein, 69g of fat, and a total of 1074 calories. This recipe serves 2 and costs $3.14 per serving. 52 people have tried and liked this recipe. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. This recipe from Merry Gourmet requires whole milk, vodka, sugar, and lemon juice. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 33%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Pomegranate Gelato, Which gelato flavour are you? Coconut and walnut gelato, and Pomegranate, Pear, and Pistachio Salad with Creamy Pomegranate Dressing + Weekly Menu.

Servings: 2

 

Ingredients:

1 1/2 tablespoons cornstarch

1 1/2 cups heavy cream

1/8 teaspoon Kosher salt

1 teaspoon fresh lemon juice

1 1/3 cup Pom Wonderful pomegranate juice

3/4 cup sugar

1 tablespoon citrus vodka

1/2 cup whole milk

Equipment:

sauce pan

whisk

ice cream machine

bowl

Cooking instruction summary:

Whisk together cream, milk, sugar, cornstarch, and Kosher 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.

 

Step by step:


1. Whisk together cream, milk, sugar, cornstarch, and Kosher salt in a 3-quart heavy saucepan. Bring to a boil over medium heat, whisking occasionally, and boil while whisking for 2 minutes.

2. Remove from heat and whisk in remaining ingredients.

3. 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.

4. 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.


Nutrition Information:

Quickview
1073k Calories
5g Protein
68g Total Fat
110g Carbs
3% Health Score
Limit These
Calories
1073k
54%

Fat
68g
105%

  Saturated Fat
42g
265%

Carbohydrates
110g
37%

  Sugar
99g
110%

Cholesterol
250mg
84%

Sodium
255mg
11%

Alcohol
2g
14%

Get Enough Of These
Protein
5g
12%

Vitamin A
2722IU
54%

Vitamin K
23µg
22%

Calcium
204mg
20%

Vitamin B2
0.34mg
20%

Phosphorus
181mg
18%

Vitamin E
2mg
17%

Potassium
574mg
16%

Vitamin D
2µg
14%

Folate
50µg
13%

Vitamin B5
1mg
12%

Vitamin B12
0.6µg
10%

Manganese
0.17mg
8%

Magnesium
30mg
8%

Vitamin B6
0.14mg
7%

Vitamin B1
0.09mg
6%

Selenium
4µg
6%

Zinc
0.8mg
5%

Copper
0.07mg
4%

Vitamin C
2mg
3%

Vitamin B3
0.51mg
3%

Iron
0.31mg
2%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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