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Pomegranate-Swirled Ice Cream with Rosewater & Pistachios

Ingredients:

    1 1/2 cup pomegranate juice

    6 TBS granulated sugar

    2 1/2 cup heavy cream

    1 1/2 cup granulated sugar

    3 tsp rose water

    1 1/2 cup milk, whole

    1 1/2 cup pistachios, shelled & chopped

    1 cup pomegranate arils

Instructions:

In a small saucepan whisk over medium-high heat:

        1 1/2 cup pomegranate juice

        6 TBS granulated sugar

Bring to boil and cook until reduced by half, about 8-10 minutes.

Cool completely and chill in the refrigerator.

In a large bowl, whisk together until sugar is dissolved:

        2 1/2 cup heavy cream

        1 1/2 cup granulated sugar

        3 tsp rose water

        1 1/2 cup milk, whole

Pour into ice cream maker and follow manufacturer's directions until done.

For the last 5 minutes before it's done, pour into the ice cream mixture:

        1 1/2 cup pistachios , shelled & chopped

Pour half of the ice cream mixture into a freezer-safe bowl.

Drizzle half of the pomegranate syrup over the ice cream mixture.

Use a thin knife, toothpick or bamboo skewer and make swirls with the syrup into the ice cream mixture.

Pour the remaining ice cream mixture over the swirls and repeat steps 8 & 9 with the remaining pomegranate syrup.

Freeze until firm, approximately 8 hours.

When ready to serve, scoop ice cream into serving bowls and garnish with:

        1 cup pomegranate arils

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