The problem with getting involved in the blogging world: it's almost kinda sorta embarrassing when you try out other bloggers' recipes and post them on your own blog; it feels like cheating somehow. But regardless, I decided this one was worth any potential embarrassment, considering (1) it uses pomegranates, (2) it's ice cream, (3) it looks gorgeous on Lynn's blog, and (4) it's ice cream.
I got this one from Lynn, a talented baker that I found through tastespotting.com. Have you been to tastespotting.com, by the way? I highly recommend it! I've been known to find many a recipe that way.
Anyhoo, back to the story. Pomegranates are such a strange but lovely fruit: when you cut them open, you realize the edible portion is actually in the form of arils, connected to the fruit skin itself in clusters. They look similar to corn kernels, except are translucent with a deep ruby hue and a seed in the middle. A very photogenic fruit! The pomegranate fruit is very tart but sweet; think cranberries with a little bit of sweetness. Pomegranate is great in any number of things (or by itself); it was the gorgeous bright pink ice cream that fit the bill.
The ice cream is incredibly easy to make. The finished product very creamy and tangy and sweet sweet sweet. Perfect. The ice cream doesn't get too terribly firm (resulting from the lack of churning, I'd imagine), but I am already planning to make it again, except perhaps adding some goodies like chopped pistachios, or dark chocolate, or blueberries...
No-Churn Pomegranate Ice Cream
(adapted by Lynn, from Nigella Express)
1 large pomegranate or 2 small ones
1-1/2 c. powdered sugar
2 c. heavy cream
Place about 3/4 of the pomegranate seeds into a sieve placed over a bowl. Reserve the rest of the seeds in a plastic bag in the refrigerator. Using a spoon or your hand, crush the seeds down to release their juices.
Add the lime juice to the bowl through the sieve.
Add the powdered sugar and whisk to dissolve.
Whisk in the cream and keep whisking until soft peaks form in the dainty pink cream.
Spoon and smooth the ice cream into a rigid plastic container with a tight-fitting lid. Freeze for at least 4 hours or overnight (I recommend overnight). Scatter the reserved pomegranate seeds over the top when you serve it.