Pomegranate Ice Cream Recipes

POMEGRANATE ICE CREAM

Steps:

• 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.

POMEGRANATE ICE CREAM

Steps:

• In a saucepan, heat the cream, milk, sugar and vanilla bean until the sugar has dissolved and the mixture is hot but not boiling.
• Whisk egg yolks in a bow and gradually add 1 cup of the cream mixture. When smooth, add it all back into the pan.
• Whisk constantly over low heat until it thickens slightly and coats the spoon, about five minutes. Don't let it boil.
• Remove the pan from the heat.
• Remove the seeds from the pomegranate and extract the juice with a mortar and pestle.
• Take the vanilla bean out of the pan and add the fruit juice. Put in the refrigerator for an hour until cool.
• Put everything ice cream maker and follow manufacturer's directions.

POMEGRANATE CARAMEL ICE-CREAM SAUCE

Steps:

• Cut pomegranates in half and with a manual citrus juicer squeeze enough juice from 2 halves, pressing sides against center of juicer and pressing on any whole seeds in juicer with thumbs, to measure 2/3 cup.
• With hands gently break remaining 2 pomegranate halves in two. Bend back rinds and dislodge seeds from membranes.
• In a dry 1 1/2-quart heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Add pomegranate juice (caramel will steam and harden) and cook overt moderately low heat, stirring, until caramel is dissolved. In a small bowl stir together water and arrowroot and stir into caramel mixture. Cook sauce, stirring constantly with a wooden spatula dn scraping bottom of pan frequently, until it just begins to boil nd od thickened. Cool sauce. Chill sauce, overed, until cold, about 2 hours. Stir pomegranate seeds into sauce. (Sauce may be made 2 days ahead and chilled, covered.)
• Spoon sauce over ice cream.

POMEGRANATE ICE

Steps:

• Tip the sugar into a bowl and pour over 600ml of boiling water from a kettle. Stir to dissolve, then set aside to cool.
• Meanwhile, juice the pomegranates. Squeeze and press the skin of seven of the pomegranates vigorously to crush the seeds inside. Hold the squashed fruit over a bowl, slit the skin with a knife and the juice will pour out. Mix the juice with the syrup and churn in an ice-cream machine until set, then scoop into a plastic container and freeze. Serve the sorbet in scoops, scattered with a few seeds from the remaining fruit.