Pomegranate Gelato Recipes

CUSTARD GELATO

Steps:

• In a medium saucepan, combine the milk and salt. Heat the milk over medium heat until bubbles form around the edges of the pan. Set aside and cover to keep hot.
• In a blender or food processor, blend the sugar and egg yolks together until very thick and smooth. With the machine running, gradually add the hot milk. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, for 6 to 8 minutes, or until the mixture thickens slightly and coats the back of the spoon. Remove the pan from heat and set it in a bowl of ice water. Stir for 2 minutes to cool the mixture. Cover and refrigerate for 2 hours, or until thoroughly chilled.
• In a deep bowl, beat the cream until soft peaks form. Fold the whipped cream into the custard mixture. Transfer to an ice cream maker and freeze according to the manufacturer's instructions.

POMEGRANATE GELATIN

Steps:

• Place 1/2 cup of the pomegranate juice into a medium mixing bowl and sprinkle the gelatin on top. Set aside.
• Place the remaining juice and the sugar into a small saucepan and place over high heat. Bring just to a boil. Remove from the heat and add to the juice and gelatin mixture, stirring to combine. Place the bowl into the refrigerator and chill, just until the mixture begins to set up, approximately 30 to 40 minutes. Remove from the refrigerator and stir in the seeds. Place into a 2 cup mold of your choice or 4 1/2 cup individual molds and chill until set.

POMEGRANATE CHEESECAKE WITH CLEMENTINE GELATO RECIPE - (4.4/5)

Steps:

• BASE: First process cashews until they become fine as flour. Add remaining ingredients and process again. Press into the bottom of a 9″ springform pan and place in fridge whilst working on filling. FILLING: Blend all ingredients in a high speed blender under smooth. Pour on top of the base. Place in the freezer to set. Once it's set, the cheesecake can be moved to, and stored in, the fridge until ready to eat CLEMENTINE GELATO: Blend all ingredients in a high-speed blender until smooth. Taste for sweetness-you may need to add extra agave if your clementines weren't that sweet. Pour mixture into a rectangular container and place in the freezer to set. Once set, pass through a juicer with a homogenizing attachment on. Alternatively, you can pour the mixture (unfrozen) into an ice-cream maker.

POMEGRANATE GELATO

Steps:

• Whisk together cream, milk, sugar, cornstarch, and salt in a 2.5-3 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.
• Transfer in ice cream maker according to package directions, then transfer to an airtight container and put in freezer to harden, at least 2 hours.
• Soften gelato slightly in refrigerator, about 20 minutes, before serving.
• Cook's notes:Cream mixture (before churning) can be chilled, covered up to 1 day ahead.

POMEGRANATE GELATO RECIPE

Steps:

• 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. Transfer to a bowl and chill, uncovered, until cold, at least 1 hour. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours. Soften gelato slightly in refrigerator, about 20 minutes, before serving.