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.
- 2 c milk
- 3 c heavy cream, divided
- 1 c sugar
- 3 tbs cornstarch
- 2 tsp Devo Olive Oil Pomegranate Balsamic
- 1 pomegranate, seeded
- 1/2 c pomegranate juice
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.