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The pistachio gelato was a huge hit. I mean big. The steeping worked really well with pistachios. I wondered how well it would work with pomegranate seeds. I was going to make a fennel and blood orange salad topped with the ruby seeds, but who am I kidding? Gelato is way better. And after the work it took to scrape out the seeds, I deserved a real treat.

Turns out steeping the seed isn’t enough. Of course not. You need to extract the juice from the seed. I took out my immersion blender and gave the mixture a quick whirl. I also ended up adding a few more tablespoons of juice.

Pomegranate Gelato

pomegranate gelatoWhat you need:

What you do:

  • In saucepan bring milk and 1 c cream to simmer over med heat.
  • Remove and set aside.
  • In bowl add 1 c cream, sugar, cornstarch, juice and balsamic.
  • Whisk to mix well.
  • Slowly pour in hot milk mixture and whisk gently.
  • Return saucepan to heat, stir constantly, until mixture thickens, about 5-8 min.
  • Place pomegranate seeds in lg bowl.
  • Pour hot milk mixture over seeds.
  • Stir frequently and allow to cool.
  • Cover and refrigerate overnight.
  • Add remaining cream and whisk.
  • Using immersion blender, quickly puree seeds.
  • Place fine sieve over deep bowl.
  • Pour a small amount of pomegranate mixture into sieve and press.
  • Process mixture in an ice cream maker according to manufacturer’s directions.
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