Pomegranate Rose Ice Cream
No-churn ice cream with pomegranate juice and rose water
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.