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:
covered percent of daily need
