3/4 c. sugar
1 tbsp. cornstarch
1 c. whole milk
3/4 c. heavy whipping cream
2 1/4 c. sliced hulled strawberries
2 tbsp.pomegranate juice
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.