Ingredients:

* 1 1/2 cups heavy cream
* 1/2 cup whole milk
* 3/4 cup sugar
* 1 1/2 tablespoons cornstarch
* 1/8 teaspoon salt
* 1 1/4 cups bottled pomegranate juice
* 1/4 cup pomegranate liqueur
* 1 teaspoon fresh lemon juice

Preparation:

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.

From here, you can do two things. Either you can transfer to a bowl and chill, uncovered, until cold, at least 1 hour. Then freeze in ice cream maker, and transfer to an airtight container and put in freezer to harden, at least 2 hours.

Or you can put the gelato in a glass dish in the freezer (remember, the bigger the dish, the faster it will freeze because there’s more surface area to touch the cold air) and stir it with a rubber or silicone spatula every 30 minutes. This will ensure that it freezes evenly. When it’s mostly frozen, transfer to the container of your choice. The smallest container that it will fit in is the best choice. The less extra air you have in the container, the less chance you have that frost will infest your gelato.

If you choose not to use alcohol, you can use a total of 1 1/2 cups of pomegranate juice. You can also use different flavors of juice! Be creative. Let me know in the comments which kind of gelato you’d like to make with this recipe.