This recipe is so simple, so gorgeous, and so ungodly delicious that I simply couldn’t keep it from you guys. I’ve been making it since forever. I know most of you are like myself and neither own nor have any plans to purchase an ice-cream maker. What’s the point if you dust it off once every few years out of guilt? Nah, for this recipe all you need is a little elbow grease (or for my fellow lazy-asses, a stand mixer).
*cracks knuckles* Let’s get started!
Pretty Pomegranate Ice Cream
¾ c. pomegranate juice (Pom Wonderful works best!)
1 lime or ¼ c. lime juice
1-½ c. powdered sugar (granulated sugar also works here, but I prefer powdered)
2 c. heavy cream (you can also use just 1 c. heavy cream and 1 c. half & half)
Optional: Add 1 tbsp. of Chambord raspberry liquor for a creamier, smoother finish (and helps prevent ice crystals)
Recipe inspired by and adapted from two sources: my BFF Paula’s Pastries, and my other BFF Nigella Lawson (just kidding…she wants to be my BFF but I told her I already had one).
You’re probably wondering what it tastes like. Well, it’s kind of like a sorbet in that it’s light, fluffy, and hints at flavor without shouting it from the rooftops of your mouth. But, as it’s cream-based, it’s obviously not a sorbet. But it tastes like one. Does that make sense? It also doesn’t roll very well into scoops like professional ice cream, but I think that lends an authenticity to it.
The best way to find out is to just grab the few simple ingredients next time you’re shopping for groceries, and try it yourself. You won’t be disappointed. And hey, come back here and let me know how it went, ‘kay?