Thursday, October 2, 2008

Pomegranate Ice Cream

So as I said yesterday there were so many pomegranates at one of the farmers markets I went to this past weekend. I absolutely love pomegranates, especially over Pinkberry. In fact, I have been known to run into Pinkberry in New York in the middle of December and have an order of plain yogurt with pomegranate seeds. Luckily, with the blog, I am not eating out as much so I am not indulging in the "swirly goodness" as much as I used to. I recently came across this ice cream recipe and it was perfect for so many reasons. First, the pomegranates. Second, the fact that it doesn't need my non-existent ice cream maker, and third...did I mention I love pomegranates? This was really easy minus the whisking part. I eventually caved and whipped out my electric mixer. The other snag I ran into was having slightly less cream than the recipe called for. I subbed in with a little half-and-half which could have been my problem in developing the soft peaks this recipe called for. Make sure you wear protective clothing while juicing the pomegranates. You may want to protect your kitchen as well. I have lovely splatters of pomegranate juice on the blinds in my kitchen, but I think it adds a little character to my otherwise dull and outdated kitchen. Overall, this recipe turned out really well and next time I will do the full amount, and yes, I had ice cream for dinner. It was really hot!! If you like music (and really, who doesn't like music?) Check out my friend Tony's blog called Music Bleep!

Pomegranate Ice Cream
(Adapted from Nigella Express)

1 pomegranate
1 lime, juiced
3/4 cup powdered sugar
3/4 cup heavy cream
1/4 cup half-and-half
Raw, unsalted pistachios, chopped (optional)

Push the pomegranate seeds through the sieve until you have about 6 tablespoons of juice. Reserve some of the seeds for garnish. Mix in the lime juice.

Whisk in the powdered sugar until it has dissolved. Whisk in the cream and keep whisking until soft peaks form.

Spoon and smooth the cream into a plastic container with a tight fitting lid. Freeze for at least 4 hours or overnight. Serve topped with reserved pomegranate seeds and pistachios if desired.

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Alicia Foodycat said...

I also don't have an icecream machine, so I love recipes like this!

Anonymous said...

Yum! This looks great! I just love pomegranate!

a.k.a. The Hungry Mouse

TS of eatingclub vancouver said...

Pomegranate is still quite foreign to us, so this is a good way to make something with it!

Heather said...

mmmmm i love pomegranate, and pistachios! what a tasty combination :)

Natalie Que said...

This looks delightful and refreshing! I'm so glad people are still posting summer recipes over there since it's now summer here!

You are a true foodie girl, I love your food! The Apple cake was so beautiful it makes me want to cry!

Thanks for your comment, so glad I can make you laugh and be useful for something!

The Blonde Duck said...

I'm sorry, I'm still all over your apple crumb cake on your last post. How do you come up with this stuff? Invite me over for supper anytime.

Erica said...

oh my gosh! I didn't know you could make ice cream without the maker! Fabulous. Hey do you like pomegranates ;)

Prudy said...

That is just absolutely stunning!

Anonymous said...

Great recipe! What is half-and-half?

Esi said...

Hot Garlic - thank you! You are so sweet.

Erica - I like pomegranate *just a little* ;)

Chocolate and Chili - half-and-half is half cream.

Blonde Duck - I just find things at the farmers markets and go on searches or think of what sounds good together.

Brilynn said...

I remember seeing this recipe somewhere last year and thinking I needed to give it a try but still haven't done so. It looks so good!

Anonymous said...

Yum! This ice cream looks good! I've never tried this flavor before - but I love pomegranates! Doesn't look to difficult either!

Unknown said...

Looks great!!! I love pom anything :)