Pomegranate Ice Cream

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Halve the pomegranates and knock the seeds out of one by hitting the back with a wooden spoon.
  • Let the seeds fall into a bowl and set aside for garnish.
  • Take the other 3 and squeeze the juice**, preferably in an electric juicer.
  • Place the juice in a small saucepan and boil to reduce to approximately 4 ounces or until it thickens slightly and becomes syrupy.
  • Allow to cool.
  • Combine the Mascarpone and cream and whisk until just blended.
  • Whisk in the pomegranate syrup and sugar and freeze in a plastic container (you can try using your electric ice cream freezer, if you don't think the"base mixture" is too thick for it to handle).
  • Allow to soften before serving.
  • Scoop the ice-cream on to a plate and sprinkle with the reserved seeds.
  • **Note:Getting the seeds out of a pomegranate is best done by cutting it in half, holding the cut side down over a bowl and hitting the top side several times with a heavy wooden spoon.
  • If you want the juice, extract it as you would from an orange or lemon.
  • ** 1 medium sized pomegranate will yield about 1/2 cup of juice or about 3/4 cup of seeds.
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