One of the many wonderful things about fall is the pomegranates from our nearly 100-year-old trees begin to ripen. Another of the many wonderful things about fall is although it’s getting cooler at night, it’s still warm enough during the day to justify eating ice cream. That being the case, these two wonderful things can come together and become a really wonderful thing (drum roll please)… pomegranate ice cream!
Pomegranates have really come into their own lately, both for their health benefits and their awesome taste! The only down side about them is they can be pretty expensive, especially for the juice. Hopefully this will change over the next few years as more farmers start growing them, making more of them available on the market.
I’ve tried many of the pomegranate ice cream recipes I’ve found online, and they were all good, but I was never entirely happy with the results. After finagling with the recipes a bit, I’ve come up with a pomegranate ice cream recipe that is very creamy and has a smooth pomegranate taste.
- 1 1/2 cups pomegranate juice
- 2 cups heavy cream
- 4 egg yolks
- 3/4 cup sugar
- 1/2 teaspoon vanilla
- Mix all ingredients and pour into a cooking pot. Cook on stove top on low heat, stirring constantly until mix is thoroughly heated through. Remove from heat, allow to cool, then transfer into a covered container and chill in the refrigerator for at least 12 hours or overnight. Stir and pour into an ice cream maker and process per the ice cream maker’s instructions. Transfer into a covered container and freeze until set, about 12 hours.
So what do you think? Let me know below!
Enjoy! 🙂
Michelle
Definitely craving a scoop of this pomegranate ice cream right now.. it looks and sounds seriously delicious. Great recipe!
Thanks Thalia! 🙂
I love this! I am planning to make this for Thanksgiving. I found you at What’d You Do This Weekend with your Shabby Chik Fall Wreath. It will be featured next week! Thank you for sharing. Come back often!!
Linda
Hi Linda! Thank you so much !!! 🙂 I’m so excited about being featured next week! And thank you for hosting the party!
do you think I could make this dairy free? It’s for a friend who is lactose intolerant but loves pomegranate
Hi Faye! I’ve never tried making it dairy free myself, but I don’t see why you couldn’t use soy milk or something similar in place of the milk and cream. You just might have to play around with the measurements a bit to get the right consistency.
Made the mixture last night and let it sit in frig for about 15 hours. Was Abit surprised when I took it out and found a thick film had created on the top. It sorted in easily so I put it into the ice cream maker and ran it for 35-40 minutes. It was still very runny but also had some really firm areas so I just sort of mixed it together in a freezer container and put it in the freezer. I did taste it and the flavor is awesome. Can’t wait til to have a bowl tomorrow once it’s hardened up. I realized what I think caused the top thick film – I didn’t let it cool before putting it into the frig for overnight. Didn’t matter, it came out great anyway. Tip – if anyone accidently drops an egg white in along with a yolk, (like I did) after the heating it up on the stove drain the mixture into a bowl pouring through a tight sieve or sifter – it will strain the now cooked egg white out.
Valerie, I’m happy you enjoyed the recipe and thanks for the egg tip!