pomegranate ice cream – Simple Meal Plans

video password: ice

quantities for different serving sizes:

You could easily halve or double this recipe. The freezing time might be slightly longer for a large batch, depending on the surface area of your container.

prepare ahead?

You’ll need to start the day before or at least 6 hours before you want to serve this one. If longer than 24hours, it may turn icy so be prepared to allow it to ‘soften’ in the fridge for a while before you eat.

variations for dietary requirements:

dairy free / vegan – you could freeze pomegranate juice in ice cube trays and then puree in the food processor with lots of sugar to make a pomegranate sorbet.

troubleshooting guide:

cream too icy – Sounds like not enough sugar. Allow to soften in the fridge for 15 minutes or so. And next time use more sugar or check you have used the correct amount.

too sweet-The secret to getting the ice cream to stay creamy is the high sugar content. lf you find it too much try replacing half the cream with yoghurt OR replace half the pomegranate juice with lemon juice or lime juice.

cream has rough texture – If it’s little ice crystals, see the solution above for too icy. If the cream itself seems a bit chunky it sounds like either the cream wasn’t fresh to begin with OR you’ve over whipped it. Not much can be done at this stage, next time whip less.

no pomegranate juice? – Try a lemon, lime or other citrus ice cream (replace the pomegranate with only 1/3 cup citrus juice).

colour not very pink – We’re relying on the pomegranates here. Next time you could puree a handful of raspberries, strain out the seeds and add to the pomegranate juice.

serving suggestions

Lovely on its own or serve with fresh pomegranate seeds or some fresh or frozen (and defrosted) raspberries.

leftover potential:

Best eaten withing 24 hours of making. But it will keep in the fridge for a month or so. Just remember to allow it to soften at room temperature for 15 minutes or so before serving.