Pomegranate Gelato

Whisk together cream, milk, sugar, cornstarch, and salt in a 3-quart heavy saucepan. Bring the mixture to a boil (about 2 minutes), whisking all the time and being careful not to burn it.

When the mixture thickens, remove it from the heat, place it in an uncovered bowl, and refrigerate until cool (about 1 hour). Impatient? Toss a tray of ice cubes in a large stainless steel bowl and set the bowl of custard on top of the ice cubes.

Whisk in the remaining ingredients and freeze in an ice cream maker. It’s to die for. Makes 1 quart, but you can double this recipe. If you like a gelato that’s a little less sweet, you can reduce the sugar content by 2 to 3 tablespoons.

If you have access to a pomegranate tree and want some tips about extracting your own juice, see http://scheherazade-thewritinglife.blogspot.com/2009/11/pomegranites.html.