This week's theme at I Heart Cooking Clubs is Autumn Harvest. It seems absolutely crazy to post an ice cream recipe for an autumn harvest theme, but pomegranates are in season! I debated about whether or not to choose this recipe, but in the end I decided just to roll with it. The pomegranates have just started popping up in the markets and I haven't had one in a really long time.
In fact, the last time I had a pomegranate I was thirteen years old! I was in seventh grade and our home economics teacher was showing us "unique and exotic fruits". None of us had ever seen a pomegranate before. We didn't even know what it was. She cracked open that pomegranate and we all looked at each other like it was an experiment or something. Nobody wanted to eat it, especially when she told us that we were suppose to eat the seeds. I can still remember biting into one of the seeds with skepticism. I remember thinking that it tasted okay, but I was totally wierded out.
Fast forward twenty years and pomegranates are no longer "unique and exotic". In fact, this time of year, they are everywhere. For years I thought about buying them, but never really knew what to do with them. Not to mention, every time I saw them it reminded me of seventh grade, and let's face it.....who wants to be reminded of seventh grade?
However, I had to bite the bullet and buy a pomegranate for a recipe in Stirring the Pot and I'm glad I did. I made two recipes with that one pomegranate and I really liked both of them. The pomegranate seeds look like little red ruby jewels, they are so pretty.
No-Churn Pomegranate Ice Cream - adapted from Nigella Express by Nigella Lawson
1-1/2 cups powdered sugar
2 cups heavy cream
Note: You only need 3/4 cup of pomegranate juice. I used Pom juice in place of juicing my own fresh pomegranates. I used my pomegranate for a garnish only.
Juice the pomegranates and the lime, straining the juices into a bowl. You will have approximately 3/4 cup of pomegranate juice. Reserve the pomegranate seeds for garnish. (Or take the easy way out and just pour in 3/4 cup juice, like I did)
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.
Notes/Results: What a fun and easy recipe to make. I love the color of this ice cream, such a pretty pale pink. The ice cream was sweet and the pomegranate seeds added that certain tart and juicy pop in your mouth. It is stunning with the ruby red pomegranate seeds on top for a garnish and would make a very festive and stunning part of your holiday dessert table. I did notice that it took a little longer than four hours to set up, so I would definitely let it set up either overnight or at least 6-8 hours. I couldn't help but be reminded of my thirteen year old self when I was eating this. I felt like I was really eating a "unique and exotic" treat!!
Head on over to I Heart Cooking Clubs to see what everyone else is cooking up. Better yet, cook along with us. I really love Nigella's recipes. I haven't met one that I didn't like!