No-Churn Pomegranate Ice Cream
Editor's Note: You've likely sipped pomegranate juice and incorporated the fruit in salads. But what about incorporating it in ice cream? The No-Churn Pomegranate Ice Cream recipe will be a new and creative way to serve up some pomegranate at your next party. You'll love that this recipe is both easy to make and has only four ingredients! It will also be an elegant and sophisticated addition to any event you have planned on the calendar.
It’s not hard to think of a dessert 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 out of it. 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.
Serves8
CostInexpensive
Total Timehalf-day
Make Ahead RecipeYes
OccasionCasual Dinner Party, Cooking for a date, Formal Dinner Party
Recipe CourseDessert
Five Ingredients or LessYes
MealSnack
Taste and TextureCreamy, Sweet, Tart
Type of DishFrozen Dessert, Fruit, Ice Cream
Ingredients
- 2 pomegranates
- 1 lime
- 1½ cups powdered sugar
- 2 cups heavy cream
Instructions
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Juice the pomegranates and the lime, straining the juices into a bowl. You will have approximately ¾ cup of pomegranate juice. Reserve the pomegranate seeds for garnish.
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Add the powdered sugar and whisk to dissolve.
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Whisk in the cream and keep whisking until soft peaks form in the pale pink cream.
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Spoon and smooth the ice cream into a rigid plastic container with a tight-fitting lid and freeze for at least 4 hours or overnight. Scatter with pomegranate seeds when you eat it.
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2007 Nigella Lawson
