Pomegranates are a fascinating fruit. Crack one of these guys open and there are hundreds of red, jewel-toned seeds (AKA arils) inside. Beautiful.
Pomegranates are typically available during the fall and winter. They are considered a superfood and loaded with antioxidants, vitamins, minerals, and fibre. If I can get my superfoods in ice cream format, all the better!!
I thought the simplest way of making Pomegranate Ice Cream would be to go Philly-style, simply whirling pomegranate syrup into some cream and adding a handful of pomegranate seeds at the end of the churning process for some texture. I used Alton Brown’s recipe for pomegranate syrup, which involves cooking pomegranate juice, sugar, and a squeeze of lemon juice into a thick syrup. Pomegranate juice can be found at higher end grocery stores. I used a bottle of POM 100% pure pomegranate juice for this recipe. If you are inclined to juice your own pomegranates, the POM council lists three methods on its FAQ page. Make sure you’re not wearing any white clothing! You will need at least eight pomegranates for 1 litre of juice.
Be sure to let the pomegranate syrup cool completely before you whisk in the cream. If you add cold cream to hot syrup, the mixture will curdle and there will be no way to rescue it.
This egg-free ice cream has a very concentrated, rich, fruity taste, with a hint of tannins during the first few bites. The frozen pomegranate seeds add a delightful pop in the mouth. Overall, Pomegranate Ice Cream is a winner in my books!
Pomegranate Ice Cream (Makes about 1.25 L)
4 cups of 100% pure pomegranate juice
1/2 cup white sugar
Juice of half a lime (I love the combination of pomegranate and lime; feel free to use lemon as Alton suggests)
3 cups half-and-half cream
Pinch of sea salt
1 cup of pomegranate seeds
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