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!