Easy pomegranate ice cream
This recipe is based on Nigella’s famous no-churn pomegranate ice cream. There is no need to make a custard base or use an ice-cream machine. You don’t even have to take it out of the freezer every couple of hours to beat the ice crystals. I reduced the sugar content to 50g, I think that was sweet enough! Serve it as a dessert or on top of pancakes, crumble or other puddings.
Ingredients
Method
- Juice the pomegranate seeds and the lime, then strain into a large bowl.
- Add the sugar and whisk until dissolved, then add the cream. Whisk it until you get a smooth, pink cream with soft peaks – it should not be too hard.
- Fold the cream into a plastic container, cover and freeze it for 4-5 hours.
- Serve with fresh pomegranate seeds scattered over it.