POMEGRANATE ICE CREAM
If you love pomegranates, you should give this one a try :) It has a refreshingly different flavor. Prep time does not include freezing time.
Provided by Dee514
Categories Frozen Desserts
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Halve the pomegranates and knock the seeds out of one by hitting the back with a wooden spoon.
- Let the seeds fall into a bowl and set aside for garnish.
- Take the other 3 and squeeze the juice**, preferably in an electric juicer.
- Place the juice in a small saucepan and boil to reduce to approximately 4 ounces or until it thickens slightly and becomes syrupy.
- Allow to cool.
- Combine the Mascarpone and cream and whisk until just blended.
- Whisk in the pomegranate syrup and sugar and freeze in a plastic container (you can try using your electric ice cream freezer, if you don't think the"base mixture" is too thick for it to handle).
- Allow to soften before serving.
- Scoop the ice-cream on to a plate and sprinkle with the reserved seeds.
- **Note:Getting the seeds out of a pomegranate is best done by cutting it in half, holding the cut side down over a bowl and hitting the top side several times with a heavy wooden spoon.
- If you want the juice, extract it as you would from an orange or lemon.
- ** 1 medium sized pomegranate will yield about 1/2 cup of juice or about 3/4 cup of seeds.
Nutrition Facts : Calories 444.5, Fat 26.9, SaturatedFat 16.5, Cholesterol 97.9, Sodium 32, Carbohydrate 52.3, Fiber 0.9, Sugar 49.1, Protein 2.9
POMEGRANATE ICE CREAM
Make and share this Pomegranate Ice Cream recipe from Food.com.
Provided by jay_brd69
Categories Frozen Desserts
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan, heat the cream, milk, sugar and vanilla bean until the sugar has dissolved and the mixture is hot but not boiling.
- Whisk egg yolks in a bow and gradually add 1 cup of the cream mixture. When smooth, add it all back into the pan.
- Whisk constantly over low heat until it thickens slightly and coats the spoon, about five minutes. Don't let it boil.
- Remove the pan from the heat.
- Remove the seeds from the pomegranate and extract the juice with a mortar and pestle.
- Take the vanilla bean out of the pan and add the fruit juice. Put in the refrigerator for an hour until cool.
- Put everything ice cream maker and follow manufacturer's directions.
Nutrition Facts : Calories 858.7, Fat 73, SaturatedFat 44.1, Cholesterol 462.9, Sodium 108.2, Carbohydrate 46.6, Fiber 0.5, Sugar 38, Protein 9.1
POMEGRANATE GELATO
The pomegranate is a fall and winter fruit, so this gelato is appropriate for the season. Refreshing without being heavy, it has a beautiful blush-pink color, and the tanginess of the fruit cuts the richness of the dairy. The result is an irresistible autumnal dessert you won't soon forget.
Yield Makes 1 quart
Number Of Ingredients 10
Steps:
- Whisk together cream, milk, sugar, cornstarch, and salt in a 2 1/2- to 3-quart heavy saucepan. Bring to a boil over moderate heat, whisking occasionally, then boil, whisking, 2 minutes. Remove from heat and whisk in remaining ingredients.
- Transfer to a bowl and chill, uncovered, until cold, at least 1 hour.
- Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours.
- Soften gelato slightly in refrigerator, about 20 minutes, before serving.
POMEGRANATE CARAMEL ICE-CREAM SAUCE
Categories Fruit Dessert Quick & Easy Low Sodium Winter Pomegranate Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Cut pomegranates in half and with a manual citrus juicer squeeze enough juice from 2 halves, pressing sides against center of juicer and pressing on any whole seeds in juicer with thumbs, to measure 2/3 cup.
- With hands gently break remaining 2 pomegranate halves in two. Bend back rinds and dislodge seeds from membranes.
- In a dry 1 1/2-quart heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Add pomegranate juice (caramel will steam and harden) and cook overt moderately low heat, stirring, until caramel is dissolved. In a small bowl stir together water and arrowroot and stir into caramel mixture. Cook sauce, stirring constantly with a wooden spatula dn scraping bottom of pan frequently, until it just begins to boil nd od thickened. Cool sauce. Chill sauce, overed, until cold, about 2 hours. Stir pomegranate seeds into sauce. (Sauce may be made 2 days ahead and chilled, covered.)
- Spoon sauce over ice cream.
VANILLA ICE CREAM - CREAMY & DELICIOUS
I make this recipe in my Cuisinart Ice Cream Maker (ICE-20) and it comes out so creamy and delicious - better then Hagen Daz! The secret is the custard that you make prior to adding it to the ice cream maker. How good is this ice cream? My DS decided to do a science project called Taste vs. perception. We were going to give out samples of vanilla ice cream and vanilla ice cream with red food coloring in it so it looked like strawberry ice cream, then ask people which flavor they liked better. We set up our ice cream stand outside of a movie theatre and had over a hundred people sample both ice creams (we served them in little sample cups with tiny spoons). People were telling us that it was the best vanilla or strawberry ice cream that they ever tasted. People were begging me for the recipe. One woman ate so many samples that we had to close down until she left. Word got out and people were actually coming out of the theater to sample our ice cream (staff too). Over a hundred people can't be wrong - this is great ice cream! Oh yes, the results: Only about 14% of the people figured out it was the same flavor and most of them were teenagers. The others couldn't tell and even though they thought both tasted really good, they liked the flavor of one over the other. And yes, my son got an A on his project!
Provided by LexiGirl 2
Categories Frozen Desserts
Time 1h
Yield 10-14 1/2 cup servings
Number Of Ingredients 5
Steps:
- In a bowl, mix the egg yolks with the sugar. Stir until thick (once its mixed well it will be thick).
- In a saucepan, scald the milk (bring slowly to a boil).
- Slowly pour the hot milk into the egg yolk mixture, stirring constantly.
- Pour the mixture back into the saucepan (I use a larger saucepan for this part) and heat gently, stirring until the custard thickens. Be careful not to bring it to a boil or it will curdle. When you can see a film form over the back of the spoon, remove the saucepan from the heat. Let cool.
- Once cool, stir the heavy cream and vanilla extract into the custard mixture.
- Take out the ice cream maker's frozen bowl and set it into the ice cream maker. Put in the arm. Put the top on. Turn the ice cream maker on. Pour the mixture into the ice cream maker. You will have yummy ice cream in 25 minutes.
Nutrition Facts : Calories 157.8, Fat 11.2, SaturatedFat 6.5, Cholesterol 101.5, Sodium 22.6, Carbohydrate 12.2, Sugar 11.4, Protein 2.2
CREAMY POMEGRANATE ICE CREAM
My boys and I made this recipe for our 8th Annual Hopkins County Ice Cream Freeze Off.
Provided by Tami Armstrong
Categories Desserts Frozen Dessert Recipes Ice Cream
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Stir together the heavy cream and sugar. Stir in the pomegranate juice, vanilla extract, and salt. Add the mixture to an ice cream maker and freeze according to the manufacturer's directions.
Nutrition Facts : Calories 294.3 calories, Carbohydrate 41.1 g, Cholesterol 54.3 mg, Fat 14.7 g, Protein 0.8 g, SaturatedFat 9.1 g, Sodium 16.8 mg, Sugar 39 g
POMEGRANATE SORBET
You can juice fresh pomegranate but it is a very messy job. I use POM brand bottled pomegranate juice.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 40m
Yield 1 quart
Number Of Ingredients 3
Steps:
- Add the pomegranate juice to a small saucepan over low heat.
- When the juice is warm, add the sugar; stir until sugar is completely dissolved.
- Remove pan from heat and refrigerate until cold or overnight.
- Add the lime juice to the chilled mixture; stir well.
- Freeze mixture in your ice cream maker by following the manufacturer's directions.
- The sorbet will be soft but ready to eat; for firmer sorbet, transfer to a freezer-safe container and freeze several hours.
- *Pomegranate Cinnamon Sorbet-add two 4-inch cinnamon sticks to the pan with the sugar; proceed with the recipe as directed, removing the cinnamon sticks before freezing.
- *Pomegranate Orange Sorbet-substitute 1 ½ cup orange juice for 1 ½ cup pomegranate juice; proceed with the recipe as directed, adding 1 teaspoon freshly grated orange zest before freezing.
- *Russian Pomegranate Sorbet-Add ½ cup vodka before freezing; proceed with the recipe as directed.
Nutrition Facts : Calories 585.2, Sodium 0.4, Carbohydrate 151.6, Fiber 0.1, Sugar 150.2, Protein 0.1
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