How to Make Homemade Pomegranate Icecream
Serves: 4
Ingredients needed to make homemade pomegranate ice cream:
- 1 ½ cup pomegranate juice
- 1 cup sugar
- 2 tbsp fresh lemon juice
For the custard:
- 1 +2 cups heavy cream
- ¾ cup sugar
- 6 egg yolks
- 1/8 tsp salt
Cooking instructions for homemade pomegranate ice cream:
- To make the custard, whisk ¾ cup sugar as well as a large pinch of salt into a cup of heavy cream.
- Pour the mixture into a large pot and heat it over moderate flame while stirring continuously to avoid the cream from sticking at the bottom of the pot. Take care to prevent it from boiling.
- Ladle half cup of the above mixture into the egg yolks for tempering and return the entire mixture back into the pot.
- Continue to simmer the egg-cream mixture, stirring relentlessly until the custard becomes thicker.
- Pass the custard through a fine-mesh strainer and transfer its strained form into a bowl.
- Wrap it up with a cling film and press it until it touches the surface of custard.
- Leave it in the refrigerator for a couple of hours.
- Meanwhile, combine the pomegranate as well as lemon juice together and whisk in a cup of sugar until it dissolves; refrigerate until it is completely chilled and ready for use.
- After the couple of hours is over, pour rest of the heavy cream into the custard and blend them thoroughly into a uniform creamy mixture.
- Add a splash of the chilled pomegranate-lemon juice and continue to whisk the mixture until they combine thoroughly.
- Transfer the mixture into a ice cream machine and churn it as instructed by the manufacturer; it will take about 25-30 minutes.
- Transfer it to an air-tight container, fasten the lid and refrigerate it for an hour or until it is set.
- Scoop it back to the ice cream churner and churn it again similarly for another half an hour or until it forms a gooey creamy mixture, free of any frozen crystals.
- Return it back to the container and freeze it until set.
- After and hour or two, open the lid to check the ice cream; in case you still find ice crystals in them, churn them once more.
- Let it set in the refrigerator overnight and scoop them out into ice cream bowls for serving chilled.
Image credit: Wikimedia Commons
Last Updated on December 14, 2012 by
