Living in what-at-times can be extreme heat, ice cream is both a blessing and curse: while it’s a delectable frozen treat, especially on a steamy hot day, it’s a challenge to make unless you want to rise before dawn to prepare it. Having experimented with different methods over the past year, including trying a cheap gelato maker, a whizzer stick, and an electric handheld beater, I’ve concluded that the less I have to fiddle with the cream the better. Just keep it simple … and what’s more simple than the lovely Nigella Lawson’s no-churn ice cream? I not only modified her No Churn Pomegranate Ice Cream recipe to work with the ingredients I have on hand–improvisation is an art in these parts–I also used less icing sugar. And instead of fresh pomegranates I used frozen arils, leaving a cupful whole before juicing the rest.
Pomegranate ice cream has fast become a favorite flavor in our household, enhanced by the simplicity of the method in making it.
Pomegranate Ice Cream
- 2 cups pomegranate juice
- 1 ½ tablespoons lemon juice
- 150g icing/confectioner’s sugar
- 500ml whipping cream
- 1 cup frozen arils (if using), or the seeds of 1 pomegranate
- Strain the pomegranate and lemon juice through a sieve into a medium bowl.
- Add the icing sugar until it dissolves, using either a hand or electric balloon whisk.
- Slowly pour the whipping cream into the juice while whisking and continue until soft peaks form in the bright pink cream.
- If you are using frozen arils, as I did in the photograph above, drain the defrosted juice, and gently fold the seeds into the whipped cream.
- Transfer the ice cream into an airtight container and freeze for at least 4 hours, or overnight.
- Remove the ice cream from the refrigerator 15 minutes before serving; this will make it easier to scoop out into balls.
- Scatter with fresh pomegranate seeds as a garnish, or, if you’ve used frozen arils in the ice cream, garnish it with a fresh sprig of mint.