Pomegranate Gelato

This delicious gelato came into being thanks to a salmon fillet.

Let me explain.

Last year Mr. O-P, our then resident fish cooker, got it into his head that he wanted to make salmon wrapped in cedar papers and topped with a pomegranate sauce. As he is notoriously difficult to shop for around holiday time, I put the bug in dad's ear that some cedar wraps and bottle of PAMA liqueur might be an appropriate gift. Not one to pass up a sale, when dad found the PAMA at a good price, instead of buying one bottle, he bought two. That is a lot of pomegranate liqueur! Fast forward to yesterday when, yet again, I was looking for a place to move these taller-than-the-shelf, top-heavy bottles so as not to be in my way. In desperation, I decided to give it a google and see if I could find an appealing recipe that was quick and easy. Enter the gelato recipe that I found on epicurious.com. I was a bit short of heavy cream and only had an 8-ounce bottle of pomegranate juice (for yet another of the mister's salmon recipes), so made a few adaptations that are reflected below. It was heavenly! I say was because it is now just a memory. Even the mister, a vanilla (I call it dull-nilla) ice cream purist gobbled it down and asked for more. As the liqueur is stirred in after the cooking, it is not for the kids, so don't feel guilty when you don't share. Just be thankful, and enjoy!

Pomegranate Gelato

Adapted from a recipe on epicurious.com

1 1/4 cups heavy cream

3/4 cup whole milk

3/4 cup sugar

1 1/2 tablespoons cornstarch

1/8 teaspoon salt

1 8-ounce bottle pomegranate juice

1/2 cup pomegranate liqueur such as PAMA

1 teaspoon fresh Meyer lemon juice

Special equipment: an ice cream maker

In a small bowl, whisk together the sugar, cornstarch, and salt, until the cornstarch is fully incorporated and the mixture looks powdery. Do this, and you will not have any lumps.

Slowly pour in milk and cream while continuing to whisk, doing so until well blended. Pour mixture into a 2 1/2- to 3-quart heavy saucepan.

 Bring to a boil over moderate heat, whisking occasionally, then boil, whisking, for 2 minutes. Remove from heat and whisk in remaining ingredients.

Transfer to a bowl and chill, uncovered, until cold, 1-2 hours.

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.

Cook's notes:

• Cream mixture (before churning) can be chilled, covered, up to 1 day ahead.
• Gelato keeps 1 week. (This made me laugh.)

This post is linked to:

Metamorphosis Monday  
Amaze Me Monday

Avocado Gelato

We all know that it’s a good health practice to consume 5 servings of fruits and vegetables per day.  This is not always easy, but what if I told you that one of these servings could be had in the form of dessert?  A creamy and delicious frozen dessert, namely gelato!  Hard to believe?  Maybe, but it’s true.  I was a bit skeptical myself, but when I found I had a few extra avocados left after making a big batch of guacamole, I figured, why not give it a try?  Having made a variety of flavors of gelato in the past (I ran rampant after returning from a trip to Italy), I was expecting a lot of egg separating and a half an hour of bicep-building stirring.  This recipe requires neither.  Cornstarch thickens the mixture beautifully, and the rich and creamy, buttery smoothness of the avocado replaces the eggs and cream.  The end result is nothing short of amazing!  The taste is fresh, clean, and lightly citrus-y, the texture is as creamy as the finest gelato I’ve ever eaten.  This is one vegetable that your family is really going to enjoy!

Avocado Gelato

2 cups whole milk

3/4 cup sugar

3 (4- by 1-inch) strips fresh orange zest

Pinch of Kosher salt

2 tablespoons cornstarch

2 ripe Melissa’s Haas avocados

2 tablespoons key lime juice

1 teaspoon key lime zest

Bring 1 3/4 cups milk, 1/2 cup sugar, orange zest, and a pinch of salt to a simmer in a heavy 2-quart saucepan over medium heat. Whisk together cornstarch and remaining 1/4 cup milk in a small bowl until smooth, then whisk into the simmering milk mixture. Bring to a boil, whisking constantly, and boil for 1-2 minutes, until thickened. Transfer mixture to a metal bowl, then set bowl in a larger bowl of ice and cold water and cool completely, stirring frequently. Discard zest.

Quarter, pit, and peel avocados, then purée with key lime juice and remaining 1/4 cup sugar in a food processor until smooth. Add milk mixture and blend well.  Stir in lime zest.

Freeze avocado mixture in ice cream maker. Transfer to an airtight container and freeze until hardened, about 1 hour.

This post is linked to:

Sweets for a Saturday

Seasonal Sunday

Sunday's Best Party

Totally Tasty Tuesdays

Try a New Recipe Tuesday

What's Cooking Wednesday

Wow Us Wednesday

Foodie Friday