Pomegranate Gelato
['1 1/2 cups heavy cream', '1/2 cup whole milk', '3/4 cup sugar', '1 1/2 tablespoons cornstarch', '1/8 teaspoon salt', '1 1/4 cups bottled pomegranate juice', '1/3 cup pomegranate liqueur such as PAMA', '1 teaspoon fresh lemon juice', 'Garnish: pomegranate seeds', 'an ice cream maker']
Whisk together cream, milk, sugar, cornstarch, and salt in a 2 1/2- to 3-quart heavy saucepan. Bring to a boil over moderate heat, whisking occasionally, then boil, whisking, 2 minutes. Remove from heat and whisk in remaining ingredients.
Transfer to a bowl and chill, uncovered, until cold, at least 1 hour.
Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours.
Soften gelato slightly in refrigerator, about 20 minutes, before serving.
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