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.

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Prep Time 10

Cook Time 4

Resting Time 4

Total Time 4 10

Servings: 4 people

Cuisine: Middle Eastern

Calories: 1234

Ingredients Method

Ingredients

1 large pomegranate
Half a lime
250 ml double cream
To garnish: extra pomegranate seeds

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.