~ Adapted from the May 2009 issue of Bon Appetit, p. 115

• 3/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 cup whole milk
• 3/4 cup heavy cream
• 2 1/4 cups sliced ripe strawberries, cleaned and hulled
• 2 tablespoons pomegranate juice (I used Pom)

1. Prepare an ice bath by filling a large stainless-steel mixing bowl with halfway with ice and adding water. Place a clean, dry stainless steel bowl into the bowl filled with ice. Set aside.
2. Combine sugar and cornstarch in a heavy-bottomed medium saucepan, stirring to combine. Whisk in milk, then cream. Place saucepan over medium heat and whisk continuously until the cream mixture bubbles and begins to thicken ~ about 5 to 8 minutes. Pour the gelato base into the bowl resting atop the ice bath; stir the mixture occasionally so that it cools evenly.
3. Puree the strawberries in a blender or food processor. If desired, pour through strainer into gelato base. (I did not strain.) Add pomegranate juice and stir to combine. Remove from water bath, dry bottom of bowl, cover and chill the base until completely cold, about 3 hours.
4. When the base is thoroughly chilled, process in ice cream machine according to manufacturer's directions. Transfer to a chilled container with a tightly fitting lid. Freeze, covered, for at least 3 hours prior to serving. Let stand at room temp for 10 minutes to soften slightly before scooping.