No-Churn Pomegranate Ice Cream
by Nigella. Featured in NIGELLA EXPRESSIntroduction
It's not hard to think of a pudding that can be made in advance. But mostly the advantage is simply that all the effort is upfront and early. The thing about this recipe is that you do it in advance — it's ice cream, so that stands to reason — but what you do in advance is negligible in terms of effort. You don't make a custard, and you don't have to keep whipping it out of the deep freeze to beat the crystals. No, you simply squeeze and stir.
On top of that cause for greater contentment, there is also the fact that this delicate pink ice cream tastes like fragrant, sherbety heaven.
For US cup measures, use the toggle at the top of the ingredients list.
It's not hard to think of a pudding that can be made in advance. But mostly the advantage is simply that all the effort is upfront and early. The thing about this recipe is that you do it in advance — it's ice cream, so that stands to reason — but what you do in advance is negligible in terms of effort. You don't make a custard, and you don't have to keep whipping it out of the deep freeze to beat the crystals. No, you simply squeeze and stir.
On top of that cause for greater contentment, there is also the fact that this delicate pink ice cream tastes like fragrant, sherbety heaven.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 8
- 3 pomegranates
- 1 lime
- 175 grams icing sugar
- 500 millilitres double cream
- 3 pomegranates
- 1 lime
- 1½ cups confectioners' sugar
- 2 cups heavy cream
Method
- Juice two of the pomegranates and the lime and strain the juices into a bowl. Save the third pomegranate to use the seeds only.
- Add the icing sugar and whisk to dissolve.
- Whisk in the double cream and keep whisking until soft peaks form in the pale pink cream. (If using American heavy-cream or whipping cream in other countries, whisk your cream in a bowl first, until it reaches soft peaks, then whisk in the other ingredients and continue whisking until thick again.)
- Spoon and smooth the ice cream into the airtight container of your choice and freeze for at least 4 hours, or overnight.
- Scatter with some pomegranate seeds before you eat it.
- Juice two of the pomegranates and the lime and strain the juices into a bowl. Save the third pomegranate to use the seeds only.
- Add the confectioners' sugar and whisk to dissolve.
- Whisk in the heavy cream and keep whisking until soft peaks form in the pale pink cream. (If using American heavy-cream or whipping cream in other countries, whisk your cream in a bowl first, until it reaches soft peaks, then whisk in the other ingredients and continue whisking until thick again.)
- Spoon and smooth the ice cream into the airtight container of your choice and freeze for at least 4 hours, or overnight.
- Scatter with some pomegranate seeds before you eat it.
Additional Information
You can use 175ml / ¾ cup of pure pomegranate juice, such as POM, in place of juicing the two pomegranates.
You can use 175ml / ¾ cup of pure pomegranate juice, such as POM, in place of juicing the two pomegranates.
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Show more commentsI'm not a natural in the kitchen and this was easy to make, tasted indulgent and lovely, and I can't believe I made ice-cream. Thank you Nigella.
Works great as well when you veganise it with a cream replacement- made it for a yoga retreat with a cone and the guests loved it
This is super super super delicious and so easy!! I even juiced an actual pomegranate instead of saving time with store-bought juice. Fantastic and refreshing on a hot day, plus, it's the most gorgeous pink color! Here's my blog post I wrote on my food blog about my experience with making this recipe, if it helps anyone - http://www.sweetestkitchen.com/2014/05/pomegranate-ice-cream/
I have made this many, many times. It is easy to make and always well-received. It can be made to look very pretty by gently stirring in a little food colouring to make swirls, and adding other fun/silly decorations on top (silver balls, edible stars and glitter, etc) so that it looks like gelato in an Italian cafe (I wish!). I've always done it with individual portions put in ramekins to freeze, so that you can set them with 'peaks' to look really nice when served.
@chi: The way I get the juice out of the pomegranate is, I leave it whole and rolle it with quite a bit of pressure over the kitchen counter. Then I squeeze it until every thing on the inside popped. Now all you have to do is poke a hole with a knife and pour out the liquid. Beware there might be so much pressure in the fruit that the juice comes out in a fountain when you make the hole.
Hi Nigella thanks for this lovely recipe. Tried it yesterday, but replaced the pomegranate with strawberry crush. The result was fab, kids and hubby dear enjoyed it. Will be making it again soon.
Ahh this is just amazing. I have made several times. It's super easy too... except juicing the pomegranates. You can use pomegranate juice but the result is the colour is just not as pink - and I think there's more flavour if you squeeze yourself. Juicing the pomegranates: I try my best with an orange squeezer.. then pestle and mortar.. then a seive..pushing through any bit thats still havent popped... its easy to get too many seedy bits through. Any better ideas on how to juice abit easier? I just blitzed in the food processor once but it was just too grainy with all the seeds. Also be sure that youre not wearing anything white :-)
I tried this recipe and must tell you, it is very easy and turned out to be delicious. I could not find double cream; used fresh cream instead and it still tasted yummy. Will definitely be making it again. Cheers!!
This is a great simple recipe. Everybody loved it. Will have to make again.
I saw Nigella on an American tv show and she said 3/4 cup of pomegranate juice (such as Pom) could be used in place of fresh pomegranates. I tried this last time and it worked just as well.