POMEGRANATE GELATO

1 1/2 cups heavy (whipping) cream
1/2 cup whole milk
3/4 cup sugar
1 1/2 tablespoons cornstarch
1/8 teaspoon salt
1 1/4 cups pomegranate juice
1/3 cup pomegranate liqueur such as PAMA
1 teaspoon fresh lemon juice
Pomegranate seeds (for garnish)

In 2 1/2- to 3-quart heavy saucepan, whisk together cream, milk, sugar, cornstarch and salt. Bring to a boil over medium 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 an ice cream maker, following manufacturer's instructions, then transfer to an airtight container and put in freezer to harden for at least 2 hours.

Soften gelato slightly in refrigerator, about 20 minutes, before serving.

Gelato keeps 1 week.

*The cream mixture - before churning - can be chilled, covered, up to 1 day ahead.

Makes 1 quart
Source: Gourmet magazine, September 2006