Nigella's Pomegranate Ice Cream
Pomegranate Ice Cream from the wonderful Nigella Lawson, from her book of quick recipes.
You will need, 2 pomegranates, 175 grammes of icing sugar, 500ml of double cream and the juice of 1 lime.
First, remove the seeds from the pomegranate, carefully catching any juice, not letting it drip on the board as I did here!
There are two main ways of removing the seeds. First is illustrated above, slice the top off the pomegranate, then cut down the side at one of the seed bearing parts, and pick the seeds out that way.
There are two main ways of removing the seeds. First is illustrated above, slice the top off the pomegranate, then cut down the side at one of the seed bearing parts, and pick the seeds out that way.
The other way is to cut the pomegranate in half and WHACK the back of it with a wooden spoon. You get rid of any pent up aggression and the little seeds drop into your bowl (or jug as I used here).
Which eventually leaves you with an empty shell, like SO!
Put the seeds into a strong sieve (I had to do mine in batches the sieve was only small), and push the seeds against the sieve with the back of a wooden spoon until no more juice comes out. What's left in the sieve should look a bit like the photo above.
Add the juice of 1 lime. It really is a lime not a lemon, the lighting's not too good. Can you tell I cut it with the same knife I used to cut the pomegranates?
Add 175g of icing sugar. My friends across the globe might know this as powdered sugar or maybe confectioner's sugar, I'm not sure. And no, I don't know how many cups this is but there are plenty of conversion sites online. You should be able to work it out. Dissolve the sugar in the juice. I had lumps, so I just got my whisk out early and used it before I put the cream in and that did the trick just fine.
Add 500ml of double cream. I believe most of you would know this as heavy cream, and I do know that this is 2 cups.
Action shot time (and I think it came out well)! Whisk the mixture.
Until soft peak stage is reached.
Transfer the mixture to an airtight container. use a rubber spatula to get all the last bits out. Or maybe not. Last time I made this I licked the bowl instead! Heehee
Smooth the top of the mixture, fit the lid and pop in the freezer. Your ice cream will be ready in 4 hours. No churning, no breaking up of crystals, nothing like that. Simply remove from freezer, let sit for a couple of minutes before you scoop and then serve!
And don't forget all that fruit waste can be composted! I'll take this out to the compost bin later.
posted by UKZoe | 5:58 PM
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