from Bon Appetit
3/4 cup sugar
1 tablespoon cornstarch
1 cup whole milk
3/4 cup heavy whipping cream
2 1/4 cups sliced hulled strawberries (or 2 cups pureed strawberries)
2 tablespoons pomegranate juice (optional)
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.
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.