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

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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