No Churn Pomegranate Rose Ice Cream

After trying the linguine pasta with lemon, garlic and thyme mushrooms from Nigella’s site, I have become a great fan of her cooking. So while I was browsing through her site, I saw this pomegranate ice cream recipe in her site and it looked gorgeous with the pale pink color. The recipe was so simple and you don’t even need an ice cream maker to churn out this ice cream. 

Luckily pomegranates are in season now and I got good juicy ones to make this ice cream. Apart from juicing the pomegranates, making this ice cream is a breeze. I added rose water to incorporate another flavor into the ice cream. The ice cream turned out creamy and delicious with light and delicate flavors of pomegranate and rose water. 

This is a special post as it’s my 300th post on the blog. A big thank you to my family, friends, co-bloggers and readers who have constantly supported and encouraged me with positive feedback. Now let’s see how to make this no-churn pomegranate rose ice cream.

Pomegranate Rose Ice Cream

No-churn ice cream with pomegranate juice and rose water

Print Pin Recipe

Servings 0.75 liters

Prep Time 15 minutes mins

Cooling time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Ingredients

• 2 pomegranates
• 1 ½ cup icing sugar / powdered sugar
• 1 ½ tbsp lime juice
• 500 ml double cream / heavy cream
• 1 tsp rose water
• Few pomegranates seeds

Instructions

• Cut the pomegranate and de-seed it removing any white pith or rinds. Place the seeds in a blender and pulse a few times to release the juice.
• Using a mesh strainer to strain the pomegranate juice into a large bowl. Using the back of a spoon, push the pulp and extract as much juice as possible.
• Add lime juice, sugar and whisk till the sugar dissolves. Add the cream and keep whisking until soft peaks form.
• Add the rose water and whisk until the cream forms a stiff peak. Transfer to an airtight container and smooth the ice cream.
• Freeze for at-least 4 to 5 hours or overnight. Serve with pomegranate seeds.

Notes

• You can use 200 ml pomegranate juice instead of juicing pomegranates.
• Make sure all the ingredients are cold.
• Keep the mixing bowl and container in the freezer for at-least 2 hours.
• Do not add more rose water as it will overpower the pomegranate taste.

Course: Dessert

Cuisine: World