10 February 2012

Pomegranate Ice Cream

When I made pomegranate vodka I then had lots of leftover juice so I immediately made one of my favourite things to have in the freezer in case I need an exciting pudding at the last minute - Nigella's No Churn Pomegranate Ice Cream from Nigella Express. This is yummy, almost sherberty and a must for anyone who has a weakness for cream and sugar together.

No Churn Pomegranate Ice Cream 

Serves 8

2 pomegranates (plus seeds from a third for decoration if you want)
1 lime
175g icing sugar
500ml double cream

Now I used the leftover juice from making the vodka and as I have this to put in the freezer for emergencies I don't bother with the seed decoration bit. You need an airtight container for this I use a couple of leftover takeaway boxes so they fit into the freezer easily and you don't have to worry about the whole lot defrosting and refreezing.

1. Juice the pomegranates and the lime and strain into a bowl.

2. Add the icing sugar and whisk to dissolve.

3. Whisk in the double cream and keep whisking until soft peaks form in the pale pink cream.

4. Spoon and smooth the ice cream into the airtight container of your choice and freeze for at least 4 hours, or overnight.

5. Scatter with some pomegranate seeds before you eat it.

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