Pomegranate Ice Cream
There is something so beautiful to me about the pomegranate. I think a little bit of my admiration of the pomegranate lies in the fact that pomegranates are messy, delicious fruits filled with a deep reddish-pink juice that stains just about everything — including the fingers of cooks.
It takes a lot of effort to dislodge the little reddish-pink seeds from the creamy caverns of flesh inside a pomegranate, but to me, it’s a labor of love… and ice cream!
Pomegranate Ice Cream
Makes 6 servings. This post is an adaptation of a recipe for “Mango Ice Cream” that appears in The Essential Asian Cookbook. I love the method outlined in the book, and I have done several of my own flavor variations loosely based on the original. See my Resources page for more information.
♦ one heaping cup pomegranate seeds (see below for a tip to keep your hands and fingers juice-free)
♦ ½ cup caster sugar (see Method)
♦ 6 – 7 tablespoons of pomegranate juice
♦ sprinkling of ground cinnamon
♦ 1 cup whipping cream
large plastic food storage container with cover
If needed, use your food processor before beginning the recipe to blend white granulated sugar into caster sugar, a superfine version of sugar. Blend for a few minutes until you have a very fine, dusty consistency.
Then comes the messy job of removing the pomegranate seeds from the fruit!
Make sure that your work area is covered with newspaper or a thick layer of paper towels. Use latex/rubber gloves to protect your hands because the reddish juice can stain them. I really can’t stress this enough. Be sure to wash any utensils or stained areas promptly!
Next, pulse the pomegranate seeds in the food processor. Then strain the little cream-colored inner seeds out of the puree.
Then transfer the pomegranate puree to a large bowl and add the caster sugar, 6 – 7 tablespoons of pomegranate juice, and a sprinkling of ground cinnamon. Mix well, until the sugar is well-blended and dissolved.
Using an electric mixer, beat 1 cup of whipping cream until stiff peaks form.
Then, very gently, fold the whipped cream into the pomegranate mixture, until well incorporated.
Place the pinkish ice cream in a plastic food storage container with a cover and freeze for 1½ to 2 hours, or until the ice cream is half-frozen.
Remove the ice cream from the freezer and process until smooth, about 1 minute.
Transfer ice cream back to the plastic container and allow the mixture to freeze completely. (I have always left it in the freezer overnight.)
When you are ready to serve, allow the ice cream to thaw for a few minutes at room temperature before scooping it out into serving dishes. Garnish with additional pomegranate seeds, a mint sprig, or chocolate shavings!