Crushed pomegranate seeds with rose water and homemade vanilla ice cream

Food24
4 servings Prep: 20 mins, Cooking: 20 mins
Rate this recipe
A fresh and gorgeous dessert.

By Food24 November 03 2009
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Ingredients (10)

0.00 pomegranate
0.00 rose water
0.00 lemon juice — fresh
0.00 castor sugar
Homemade vanilla ice cream: (Makes 1 litre)

0.00 eggs — yolks only
0.00 sugar
0.00 milk — full cream
0.00 cream
0.00 vanilla — pod, split lengthwise
0.00 eggs — whites only
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Method:

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.



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