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

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.