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Ingredients
| light whipping cream (fluid): 3 cups |
| 2% milk: 1 cup |
| granulated sugar: 1/2 cup |
| whole vanilla beans: 1 (split) |
| eggs: 4 (yolks, large) |
| pomegranates: 2 |
Pomegranate Ice Cream
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
60 min -
Servings
5 serving(s)
Tags
- In a saucepan, heat the cream, milk, sugar and vanilla bean until the sugar has dissolved and the mixture is hot but not boiling.
- Whisk egg yolks in a bow and gradually add 1 cup of the cream mixture. When smooth, add it all back into the pan.
- Whisk constantly over low heat until it thickens slightly and coats the spoon, about five minutes. Don’t let it boil.
- Remove the pan from the heat.
- Remove the seeds from the pomegranate and extract the juice with a mortar and pestle.
- Take the vanilla bean out of the pan and add the fruit juice. Put in the refrigerator for an hour until cool.
- Put everything ice cream maker and follow manufacturer’s directions.