Pomegranate Gelato

When the cold weather hits, what do most people make? Hot chocolate? Soup? A pot of stew? Ice cream? Are we nuts? Uhhh yup!

We pulled some leftover Chile Verde from the freezer and put it to heat in the oven low and slow for dinner. I mean how better to warm your soul that from the tummy out and for sure this Chile Verde will do the trick. In fact, it does the trick so well we needed to cool off a bit...ok I'll tell you the real truth. I really just wanted an excuse to use my new ice cream machine.

Friday the big guy removed the arils from the rest of our back yard pomegranate harvest and put them through the potato ricer to come up up with a quart and a half of lovely juice. After that labor intensive job, I simply reduced some juice, mixed it with a little vodka and combined it with heavy cream, milk and sugar made into a kind of custard. With more pomegranate juice added to the mix along with a touch of lemon, the whole shebang cooled in the refrigerator for a few hours then hit the ice cream machine. Exactly 18 minutes later it came out a creamy soft serve, hit the freezer for a bit and this was the result.

I agree it is rather pepto bismal in color, but far from it in flavor. Creamy, rich and totally decadent, its sweet/tart flavor is a fine way to make use of pomegranate juice so full of anti-oxidants. Talk about healthy, eh?  By the way, the gelato's base is quite "basic" ...ok so that's a little redundant, but what I mean is that you could substitute orange juice or even cranberry juice and come up with a whole new gelato flavor. You can bet your buttons I'll be trying it again really soon.

Pomegranate Gelato (Adapted from Gourmet Magazine via epicurious.com)

1/2 cup pomegranate juice

2 tablespoons vodka

 

3/4 cup sugar

1-1/2 tablespoons cornstarch

1/8 teaspoon salt

1-1/2 cups heavy cream

1/2 cup whole milk

1-1/4 cups pomegranate juice

1 teaspoon fresh lemon juice

In a small saucepan over medium high heat, reduce half cup pomegranate juice to half. Cool mixture slightly. Add vodka and set aside. 

In a medium saucepan, combine sugar, cornstarch and salt. Mix together well so all cornstarch is incorporated into sugar. Whisk in heavy cream and milk, mixing until well combined. Place over medium heat, bring to a boil whisking constantly and boil for 2 minutes (continue to stir constantly). Remove from heat and cool to lukewarm. (Note – by cooling custard first and then adding juices, it will allow the juice to retain its color, otherwise mixture will become an unattractive shade of brown). Add pomegranate/vodka mixture as well as pomegranate and lemon juice. Place in a container with a tight lid and refrigerate until cold. Freeze in ice cream maker per appliances’ directions (about 20 minutes). Transfer gelato to a container with tight lid and freeze overnight to harden ice cream and blend flavors.  Makes 1 quart.

Comments

[pam]

We have been known to sit shivering in sweaters, scarfing down ice cream.

[June]

There's no "freeze" like the cold you feel from eating too much ice cream, if there is such a thing as too much. Ha.

[Nanan]

I think it is beautiful -- and a shade more purple than the pepto! LOVE the fact that you added vodka!!!!! I think you are great to take something so decadent and turn it into something so heathy!!! Full of anti-oxidants - and in moderation - acceptable on any diet!!!! You are my idol!

[June]

Lea - I hate to burst the bubble, but Idol I can't be. I had a little trouble with the "moderation" part of your comment. Tee,hee.