1-1/2 cups heavy cream
1/2 cup whole milk
3/4 cup sugar
1-1/2 T cornstarch
1/8 tsp. salt
1-1/4 cups pomegranate juice, freshly extracted or bottled
1/4 cup Grand Marnier
1-2 tsp. lime juice
- Whisk together cream, milk, sugar, cornstarch, and salt in a 3-quart heavy saucepan.
- Bring the mixture to a boil (about 2 minutes), whisking all the time and being careful not to burn it.
- When the mixture thickens, remove it from the heat, place it in an uncovered bowl, and refrigerate until cool (about 1 hour). Impatient? Toss a tray of ice cubes in a large stainless steel bowl and set the bowl of custard on top of the ice cubes.
- Whisk in the remaining ingredients and freeze in an ice cream maker. It's to die for. Makes 1 quart, but you can double this recipe.