Pomegranate and Luscious Lime Ice Cream – Super Easy

Once again Nigella is the inspiration for this “ooooh yummmm” decadent treat. Similar to the Pina Colada ice cream recipe already posted, this dessert does not require an ice cream machine – just whip the cream, mix the fruits in and hide the results in the freezer.  

I use multiple labelled  small airtight freezer containers (a few are in the photo below) and hide them liberally throughout the freezer to satisfy Wilbur’s hunter-gather instincts.

Yes, this does contain almost a million happy Nigella calories -  but -  I serve it in very small portions  (smaller than shown in the photo) and with gorgeous fresh fruits - so this amount easily makes 12 dainty indulgences.

Preparation  10 – 15 minutes

Cooking     NIL       

Freezing   6 hours or overnight.         Best used within a fortnight.

Serves   12  - small but indulgent

Ingredients

2 pomegranates  - juice and seeds

2 limes – choose deep green fresh fruit –  using the zest of 2  -  and the juice of 1 maybe 2

175 gm icing sugar

500 ml thickened cream

Optional but desirable  -  1 teaspoon Monin Rose Syrup

To de-seed pomegranates using a wooden spoon    SEE BELOW -   Tips and Hints

Method

Juice and de-seed the pomegranates (see below).  Reserve a few seeds for decoration.

Zest the limes very very finely. You do not want lime floss between your teeth.

Juice the limes   NB. Put the juice of each lime in a separate cup because depending on the juiciness of the limes you may only need 1 but more likely to need 1 and a bit.  Taste and adjust if necessary during the mixing.

Whisk the cream and icing sugar together using either an electric mixer or hand whisk.

Before cream mixture is fully whisked, add the pomegranate seeds and juice , all zest and juice of 1 lime. 

Whisk a bit more and taste.  If you think it needs a little more lime add some of the reserved juice.

Whisk until the cream mix forms soft peaks that hold their shape.  Done.

Spoon into multiple small airtight freezer containers and secure lids tightly.

Label.

Freeze (hidden) at least 6 hours or overnight.

To serve

Spoon a delicious dollop over berries and decorate with the reserved pomegranate seeds.

TIPS and HINTS

To de-seed pomegranates using a wooden spoon  (!)

    

Be ready to save the dribbly juice when you slice your pomegranates in half (you will halve them as if you are slicing at their ‘waist’ – not halving down from where the stem was)

Turn the pomegranate half  -seed side down -  into your palm over a wide bowl.  Allow your fingers to spread slightly so the seeds will shower down into the bowl.  Gently but firmly smack the fruit skin so the seeds and also the juice will be released.  Some seeds remaining may need to be gently popped out.

Remove and discard any of the rough thick white pith that may have dropped into the bowl.

TIPS AND HINTS

Different varieties of Pomegranates = different colour seeds

Not all pomegranates varieties have the deep deep  ruby-jewel coloured seeds - some are paler but are just as delicious. Sometimes the paler seeded variety has a sweeter flavour than the ruby seed variety.

I learnt that from SBS Food Lovers Guide which is a fabulous timeless TV show

 http://www.sbs.com.au/food/show/food-lovers-guide

                                                            Enjoy!  Colleen