We ended up with a bunch of pomegranates in the CSA box this week, so I thought I'd try some pomegranate ice cream. I found a recipe for a pomegranate gelato on Epicurious that involved boiling cream and milk with corn starch to make a thick base and then adding the pom juice to that. I hadn't heard of this technique before, so I thought I'd give it a try. Can't say I'm thrilled - the flavor is good but the corn starch gives it a bit of a grainy mouthfeel on the finish.
Has anyone else heard of this or had success with it? I'm not inclined to try it again, but....