A couple of weeks ago when I was planning Pomegranate Week 2011 I turned to my new cookbook that the Sous Chef, also known as “Ice-Cream Moster,” gifted me recently.Â It didn’t have a pomegranate ice-cream recipe so I turned to the internet. The first recipe that caught my eye was Nigella’s pomegranate ice-cream because it’s a no-churn recipe, which means you don’t need to have an ice-cream maker in order to make this recipe. Pretty awesome right???!!!
This ice-cream was incredibly easy and quick to make. Mind you, it does not have the creamy texture of an ice-cream made with custard, but nevertheless, it’s delicious! I love the fact that it’s a perfect combination of sweet and tart! Oh and the color, it’s such a pretty pale pink!
3/4 cup fresh 100% pomegranate juice
1/4 cup lime juice
1 1/2 cup powdered sugar
2 cups heavy cream
Fresh pomegranate arils for garnish
Squeeze a couple of limes in order to get 1/4 cup of juice.
Mix together pomegranate juice, lime juice,Â and powdered sugar until all the sugar has dissolved.
Add heavy cream and mix well.
Next whip the mixture until it almost doubles in size. You will end up with about 6 cups of ice-cream!
Place the mixture in an air tight container and freeze for at least 4 to 6 hours.
Serve ice-cream with some fresh pomegranate arils sprinkled on top!
I was looking forward to nibbling on this delicious ice-cream for a few days. However, I only got literally 3 tablespoons of it as THE Ice-cream Monster practically polished it in a span of 2.5 days.
So hurry up! Go buy the ingredients and make this ice-cream! You’ll love it!!!!!!
Recipes from Pomegranate Week 2010
POM Wonderful Dinner Party ~ Persian Ruby
How to Open & Seed a Pomegranate
Rice with Pistachios & Pomegranate Arils
Pomegranate & Lime Glazed Cornish Hens
Recipes from Pomegranate Week 2009
Persians’ Love Affair with Pomegranate
Khoresht Fesenjan ~ Persian Pomegranate & Walnut Stew