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NO CHURN POMEGRANATE ICE CREAM
It's not hard to think of a pudding that can be made in advance. But mostly the advantage is simply that all the effort is upfront and early. The thing about this recipe is that you do it in advance - it's ice cream, so that stands to reason - but what you do in advance is negligible in terms of effort. You don't make a custard, and you don't have to keep whipping it out of the deep freeze to beat the crystals. No, you simply squeeze and stir.
On top of that cause for greater contentment, there is also the fact that this delicate pink ice cream tastes like fragrant, sherbety heaven.
Recipe posted by Nigella
Ingredients
- 2 pomegranates (plus seeds from a third for decoration, optional)
- 1 lime
- 175g icing sugar
- 500ml double cream
Method
Serves: 8
- Juice the pomegranates and the lime and strain the juices into a bowl.
- Add the icing sugar and whisk to dissolve.
- Whisk in the double cream and keep whisking until soft peaks form in the pale pink cream.
- Spoon and smooth the ice cream into the airtight container of your choice and freeze for at least 4 hours, or overnight.
- Scatter with some pomegranate seeds before you eat it.
Comments
I saw Nigella on an American tv show and she said 3/4 cup of pomegranate juice (such as Pom) could be used in place of fresh pomegranates. I tried this last time and it worked just as well.
Posted by Mrs_Bee on 2nd Jun 2011 at 13.03
This is a great simple recipe. Everybody loved it. Will have to make again.
Posted by Newie09 on 26th Jul 2011 at 21.34
Thank you..I will prepare the pomegranate today and make the ice cream tomorrow.
Posted by Khawla on 6th Oct 2011 at 13.18
I over whip the double cream and the mixture broke down into buttery yellow stuff and liquid. How can I salvage it? How long should I mix this on my stand mixer ?
Posted by Lennychew on 27th Oct 2011 at 5.06