Best Pomegranate Gelato Recipes

POMEGRANATE CHEESECAKE WITH CLEMENTINE GELATO RECIPE - (4.4/5)

Steps:

• BASE: First process cashews until they become fine as flour. Add remaining ingredients and process again. Press into the bottom of a 9″ springform pan and place in fridge whilst working on filling. FILLING: Blend all ingredients in a high speed blender under smooth. Pour on top of the base. Place in the freezer to set. Once it's set, the cheesecake can be moved to, and stored in, the fridge until ready to eat CLEMENTINE GELATO: Blend all ingredients in a high-speed blender until smooth. Taste for sweetness-you may need to add extra agave if your clementines weren't that sweet. Pour mixture into a rectangular container and place in the freezer to set. Once set, pass through a juicer with a homogenizing attachment on. Alternatively, you can pour the mixture (unfrozen) into an ice-cream maker.

POMEGRANATE GELATO RECIPE

Steps:

• Whisk together cream, milk, sugar, cornstarch, and salt in a 2 1/2- to 3-quart heavy saucepan. Bring to a boil over moderate heat, whisking occasionally, then boil, whisking, 2 minutes. Remove from heat and whisk in remaining ingredients. Transfer to a bowl and chill, uncovered, until cold, at least 1 hour. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours. Soften gelato slightly in refrigerator, about 20 minutes, before serving.

POMEGRANATE GELATO

Steps:

• Whisk together cream, milk, sugar, cornstarch, and salt in a 2 1/2- to 3-quart heavy saucepan. Bring to a boil over moderate heat, whisking occasionally, then boil, whisking, 2 minutes. Remove from heat and whisk in remaining ingredients.
• Transfer to a bowl and chill, uncovered, until cold, at least 1 hour.
• Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours.
• Soften gelato slightly in refrigerator, about 20 minutes, before serving.

POMEGRANATE GELATO

Steps:

• Whisk together cream, milk, sugar, cornstarch, and salt in a 2 1/2- to 3-quart heavy saucepan. Bring to a boil over moderate heat, whisking occasionally, then boil, whisking, 2 minutes. Remove from heat and whisk in remaining ingredients.
• Transfer to a bowl and chill, uncovered, until cold, at least 1 hour.
• Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours.
• Soften gelato slightly in refrigerator, about 20 minutes, before serving.
• Cook's notes:.
• • Cream mixture (before churning) can be chilled, covered, up to 1 day ahead.
• • Gelato keeps 1 week.

POMEGRANATE GELATO

Steps:

• Whisk together cream, milk, sugar, cornstarch, and salt in a 2.5-3 quart heavy saucepan.
• Bring to a boil over moderate heat, whisking occasionally, then boil, whisking 2 minutes.
• Remove from heat and whisk in remaining ingredients.
• 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.
• Soften gelato slightly in refrigerator, about 20 minutes, before serving.
• Cook's notes:Cream mixture (before churning) can be chilled, covered up to 1 day ahead.