Pomegranate Ice Cream
I scream, you scream, we all scream for ice cream!
In my house there's always room for ice cream. Although I don't have an ice cream maker, I always enjoy to make this creamy treat without it. Especially for the girls :).
I like to experiment with my own mix-ins, especially fruits, because my kids really love them. You can use fresh fruits or frozen ones if you desire. I think any fruits will work well. However, feel free to modify the fruits as to your liking.
There are tons recipes that can be made with a few simple ingredients. And I always choose the one without raw eggs but still never lose its appeal.
I saw this pomegranate ice cream at Rachelle's flickr and she shared the recipe on her blog. Pomegranate? Why not?! And no ice cream maker needed, that's what I like the most :p. *I made this 3 weeks a go, just had a chance to posted here ;)*
And here's my contribution to celebrate National Ice Cream Month hosted by Nikki at Nik Snacks.
No-churn pomegranate ice cream (with fresh pomegranates)
source : Rachelle of Mommy? I'm Hungry!
(Rachelle's version with pomegranate juice, here)
• 2 pomegranates
• 1 lime
• 1 1/2 cups powdered sugar
• 2 cups heavy cream
(dita-I added 2 tbsp balsamic vinegar)
Juice the pomegranates and the lime, straining the juices into a bowl. You will have approximately ¾ cup of pomegranate juice. Reserve the pomegranate seeds for garnish.
Add the powdered sugar and whisk to dissolve.
Whisk in the cream and keep whisking until soft peaks form in the pale pink cream.
Spoon and smooth the ice cream into a rigid plastic container with a tight-fitting lid and freeze for at least 4 hours or overnight. Scatter with pomegranate seeds when you eat it.
Homemade ice cream is a real kids pleaser. My kids usually eat it with cookies. Just try this sesame cookies, they goes perfectly with your ice cream. Thanks for sharing the recipe, Rosa. They are so delightful!!
Taken from "The Soul Of A New Cuisine" written by Marcus Samuelsson and slightly adapted by Rosa of Rosa's Yummy Yums.
Makes 3 dozen cookies.
1/2 Cup (64g) + 2 Tbs Plain white flour
1/2 Tsp Baking powder
1/2 Tsp Salt
4 Tbs (1/2 stick/60g) Unsalted butter
1 Cup (240g) Light brown sugar, packed
1 Large egg
1/2 Tsp Vanilla extract or paste
1 Tsp Fresh lemon juice
1 Cup (150g) Sesame seeds, toasted
1. Combine the (sieved) flour, baking powder and salt in a small bowl. Set aside.
2. Using an electric stand mixer, hand mixer or spatula (by hand), cream the butter and brown sugar in a large bowl until light and fluffy.
3. Add the egg, vanilla and lemon juice and beat until thouroughly blended, about 30 seconds.
4. On low speed, slowly add the flour mixture and mix just until incorporated.
5. Beat in/incorporate the sesame seeds.
6. Allow the dough to rest, covered, in the refrigerator for 1 hour.
7. Preheat the oven to 180° C (350° F).
8. Line two baking pans/sheets with parchment paper.
9. Drop the dough by heaping teaspoons onto the baking sheets/pans, leaving about 7cm (2.8 inches) between the cookies.
10. Bake the cookies until golden, about 7-9 minutes, turning the baking sheets around midway through baking.
11. Remove delicately from the baking sheets/pans and cool on a wire rack.
Those cookies tend to spread a lot, so give them space.
Another No Ice Cream Maker Ice Creams :
1. Nutella Ice Cream
2. Cocoa Ice Cream
3. Strawberry Ice Cream