Pomegranate Ice Cream
Servings Prep Time
6 people 30minutes
Cook Time
20minutes
Servings Prep Time
6 people 30minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Cut the pomegranates into quarters, remove the seeds and pick out any pith. Put 4 tablespoons of seeds to one side and blitz the rest of the seeds in a food processor to release the juice.
  2. Strain the juice into a bowl through a sieve to separate the juice from the pulp and seeds.
  3. Zest your lemon and squeeze it, you need 2 teaspoons of lemon juice.
  4. Put 150ml of your pomegranate juice into a saucepan with the zest of half the lemon and 2 tsp of lemon juice, add your sugar and cream. Stir to help dissolve the sugar and bring to the boil.
  5. Turn down the heat and simmer for 3 minutes.
  6. Strain your mixture through a sieve into a jug. Leave to cool, then chill.
  7. When chilled, churn in your ice cream machine until firm enough to scoop.
  8. Transfer to a freezer proof container and stir through 2 tablespoons of the pomegranate seeds you kept to one side.
  9. Scoop into bowls or glasses and serve straight away, scattering the remaining pomegranate seeds over the top of your ice cream or freeze and enjoy later.
Recipe Notes

Pomegranates do splatter everywhere as you take the seeds out and I have found the best way to reduce the splattering is to put a bowl in the sink, cut the pomegranate into quarters and then holding the quarter skin side up, in both hands, over the bowl, push down with your thumbs and then pull the seeds out with your fingers. Hopefully most of the splatter will end up in the sink that way rather than over worktops and walls!

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