Ingredients

• 3/4 cup sugar (preferably organic)
• 1 tablespoon cornstarch
• 1 cup whole milk
• 3/4 cup heavy whipping cream
• 2 1/4 cups sliced hulled strawberries
• 2 tablespoons pomegranate juice

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Instructions

1. Stir sugar and cornstarch in heavy medium saucepan. Whisk in milk and cream. Whisk over medium heat until gelato base thickens and begins to bubble, about 5 minutes. Pour into bowl. Cool over ice, stirring occasionally.
2. Puree strawberries in processor. Strain into gelato base. Mix in pomegranate juice. Chill 3 hours. Process in ice cream maker according to manufacturer's instructions. Transfer to container. Cover; freeze until firm, at least 3 hours and up to 2 days.