I’ve owned an ice cream machine for a while now but always forget he exists, the poor bugger! In the last few days i some how stumbled across a fun little place Kavey Eats monthly ice cream competition Bloggers Scream For Ice Cream. How fun! This months theme is Fruit and My mind instantly jumped to Green Apple Sorbet, oh i have spent many an hour daydreaming about green apple sorbet! But for some reason i am still yet to make it, i guess there’s just you many delicious things to attempt. With only two days left to submit to the June round i sadly have to pass it up again and put my thinking cap on to decide the best frozen fruit treat i’ve ever concocted.
There’s been some yummy fruity moments in my ice cream machines history. Some of the most memorable would have to be the kiwi sorbet that the family dogga Mya LOVED, vegan berry & cashew ice cream that cost me a fortune in cashews, and not to mention the killer batch of chocolate & cherry ice cream i whipped up one day for a lovely late lunch.
But the ultimate level of yum was Lime & Pomegranate Ice Cream and that’s what I’ve decided to share, so here’s my recipe and plenty of pictures!
Lime & Pomegranate Ice Cream
Recipe by Me, Bree Denman.
500ml / 2 cups milk
2 or 3 limes, zest & juice (use your judgement)
225g / 1 cup sugar (whatever type you prefer)
3/4 cup pomegranate juice, bottled or fresh
6 egg yolks
500ml / 2 cups cream
1 pomegranate, deseeded
1. Combine the milk and lime zest in a saucepan. Over medium heat, bring to the boil. Remove from heat and sit to infuse for about 30 minutes, give or take.
2. Combine the lime juice, pomegranate juice and half the sugar in another saucepan. Medium heat, dissolve the sugar then bring to boil. Boil until slightly thickened. Sit aside.
3. Whisk yolks and sugar until thick and pale. Slowly add the milk mixture and then return to saucepan. Heat over medium heat stirring constantly until the mixture coats the back of the spoon, about 4 minutes. Do not let boil. Add the juice mixture while still over the heat.
4. Pour through a sieve to remove zest and into a container. Chill the custard, a few hours minimum. (If you’re time poor, put the mixture into shallow containers and pop them into the freezer this will cut the cooling time down to 30 minutes or so depending on the depth four containers).
5. Once chilled, whip cream and fold through the custard mix. Churn in your ice cream machine and transfer to the freezer.
6. Serve topped with extra pomegranate seeds. (Once you remove the seeds you can freeze them for later use).