I was at the farmers’ market the other day and ended up with two pomegranates. Don’t ask me why, I’m just prone to buying the unexpected every now and then.
What do you do when you’ve two pomegranates sitting in the fridge? Not wanting to waste, I googled and found this brilliantly easy recipe from Nigella. To quote the domestic goddess – ‘You simply squeeze and stir‘.
The texture is more sherbety than creamy but that’s fine with me. It’s one of the easiest ice cream recipe I’ve come across.
And one of the prettiest too.
Pomegranate Ice Cream (adapted from Nigella Lawson)
- 2 pomegranates (plus seeds from a third for decoration, optional)
- 1 lime (or you can use about half a lemon)
- 60g icing sugar
- 500ml double cream
The recipe says ‘serves 8′, but I only managed 4 greedy portions.
- Juice the pomegranates by giving it a quick pulse in the food processor and strain the juices. Juice and strain the lime. Change to the whipping blade and place all juices back into the food processor.
- Add the icing sugar and whisk to dissolve. I prefer my ice cream less sweet, feel free to adjust the amount of sugar to taste.
- Pour in the double cream and keep whipping until soft peaks form in the pale pink cream.
- Spoon the ice cream into an airtight container and freeze for at least 4 hours or overnight, if you can resist.
- Scatter with some pomegranate seeds and serve.