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Another Nigella inspired delicacy. This is one of her magical no churn ice cream recipes, which works out perfectly because I can’t afford an ice cream maker and I’m an ice cream fan.
However, I have replaced the fresh cream with whipping cream (due to reasons found in Disasters, Warnings and Tips) and actually stuck to only half of the measurements required in the original recipe.
I have a mantra: Food poison your family in small doses.
Ingredients
1 Pomegranate
1/3 Cups of Icing sugar
250 ml Whipping Cream
½ Lime
Directions:
Wash, cut and deseed pomegranate.
Juice the pomegranate and lime, and strain it in to a bowl.
Add the icing sugar to the juice and whisk to dissolve.
Whisk in the whipping cream in to the pomegranate juice and keep until the cream starts to thicken.
Once soft peaks form in the pale pink cream, spoon and smooth the ice cream in to an air tight container and freeze for at least 6 hours.
Disasters, Warnings and Tips
Although this recipe is very simple, I managed to mess this one up gallantly by accidently overdosing it with icing sugar. Yuck.
The original recipe says fresh cream, but unfortunately only the local brand of fresh cream is available these days, and it’s more like lard than fresh cream. So I stuck to whipping cream And it works.
Pomegranate is essentially a sweet fruit, so first add a small amount of icing and after tasting gradually increase.
Whipping cream tends to heighten the sweet taste, so for the hundredth time, be careful.
Although it’s more expensive, purchase the imported pomegranate.
Be very careful when deseeding a pomegranate, it’s a very sensitive fruit, if your rough your likely get pomegranate on yourself rather than in your ice cream.
Pomegranate stains are annoying to remove.
Because it’s whipping cream and not fresh cream, it has this pudding ice cream like effect.
If you can spare a few seeds from pomegranate use it for decoration when serving. Looks very pretty.
Ensure your air tight container is absolutely dry.
I prefer leaving it to freeze overnight.
By Shazzana Hamid
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0 Comments
Tee says:
Jun 14, 2013 at 12:00 amI agree with you on the fresh cream issue. Do you think one could use this recipe with another fruit as well?