Pomegranate Gelato

Directions

1. 1
   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.
2. 2
   Transfer to a bowl and chill, uncovered, until cold, at least 1 hour.
3. 3
   Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours.
4. 4
   Soften gelato slightly in refrigerator, about 20 minutes, before serving.
5. 5
   Cook's notes:.
6. 6
   Cream mixture (before churning) can be chilled, covered, up to 1 day ahead.
7. 7
   Gelato keeps 1 week.