Crushed pomegranate seeds with rose water and homemade vanilla ice cream

Recipe from: 11/3/2008
recipes, fruit, ice cream, desserts

Ingredients 11
Servings 1
Minutes 20


Serving Change
  • 6 pomegranates
  • 2T rose water
  • 4T freshly squeezed lemon juice
  • 2T caster sugar

  • Homemade vanilla ice cream: (Makes 1 litre)

  • 5 egg yolks
  • 1 cup sugar
  • 2 cups full-cream milk
  • 1 cup cream
  • 1 vanilla pod, split open lengthwise
  • 2 egg whites


For the crushed pomegranates:

Remove the pomegranate seeds and mash them into a bowl. Drizzle with rose water, lemon juice and a sprinkling of sugar and chill.

For the ice cream:

Cream the egg yolks with the sugar. In a saucepan, heat the milk, cream and vanilla pod until just below boiling point.
Remove the vanilla pod and scrape the seeds into the milk-and-cream mixture. Bring up to just below boiling point again, remove from heat and mix with egg-yolk mixture, stirring continuously.
Pour into a glass bowl set over a pot of boiling water (taking care not to let the bottom of the bowl touch the water).
Stir continuously with a wooden spoon until it thickens. Do not allow to boil. Pour through a fine mesh sieve and set aside to cool.
Beat egg whites to stiff peaks and fold into the custard. Pour mixture into an ice-cream machine and proceed according to the manufacturer's instructions.

To serve:

Scoop ice cream into bowls and scatter with crushed pomegranate seeds.


Read more on: dairy


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