Homemade Pomegranate Ice Cream Recipe
This past weekend, my girlfriend asked me to make pomegranate ice cream. She had come across a recipe that interested her, since she really enjoys pomegranate juice. I looked the recipe over and told her it wasn’t ice cream; it was iced milk—the recipe called for more whole milk than heavy cream. Plus there was no egg yolk custard (a personal requirement for me with a good ice cream recipe). So, I said I’d make my own version of the recipe using some things from hers and my other ice cream recipes. NOTE: This is a really sweet ice cream; you can add less sugar and more lemon juice to make it less sweet. The best way to check is to taste it while you’re mixing the juice, sugar and lemon together, and make adjustments according to your own tastes. Start with 1/2 cup sugar and 1 tbls lemon and add to desired sweetness.
1 ½ cup pomegranate juice
1-2 tablespoons lemon juice (more for tarter ice cream)
1 cup sugar
6 egg yolks (for custard)
¾ cup sugar (for custard)
1/8 teaspoon salt (for custard)
1 cup heavy cream (for custard)
2 cup heavy cream (for churning)
1. In a sauce pot, over medium heat, mix together the salt, 3/4 cup sugar, and 1 cup cream.
2. Bring to a simmer, constantly stirring until hot, but not boiling.
3. Temper the egg yolks with a half cup of the hot cream/sugar mixture.
4. Return the tempered egg yolks to the rest of the pot and continue cooking. Stir constantly until the custard is thick as gravy. (NOTE: For a more detailed description of custard/egg yolk tempering, see my other ice cream recipes. I added the links below.)
5. Strain the custard through a sieve (a fine-mesh strainer) into a bowl, and press plastic wrap directly onto the custard (covering it completely) and refrigerate for two hours.
6. While custard is chilling, mix together the pomegranate juice, lemon juice, and 1 cup sugar.
7. Refrigerate and wait for the rest of the chilling time.
8. After the two hours is up, mix two cups heavy cream into the custard and blend together.
9. Add the pomegranate/sugar mixture. Mix the cream, custard and juice together until all ingredients are well blended.
10. Pour into ice machine and churn according to direction. Note: I noticed that my ice cream machine takes about 25 minutes for ice cream; for this one it took an extra 5 minutes.
11. After the ice cream is completely churned, you can serve immediately soft-serve style or put it in a sealed container and freeze overnight to 24 hours before serving for a harder, colder ice cream.
More Ice Cream Recipes by Edgar Arkham
- Three Homemade Ice Cream Recipes
I love making homemade ice cream. I thought I would share some of my personal recipes and see if you like them as much as I do.
- Chocolate Chip Cookie Dough Ice Cream Recipe
Here is a recipe for homemade Chocolate Chip Cookie Dough Ice Cream. Enjoy!
- Vanilla Ice Cream Recipe
Here is a recipe for homemade Vanilla Ice Cream. Enjoy!
- Peanut Butter Ice Cream Recipe
Here is a recipe for peanut butter ice cream. it's one of my favorites. Enjoy!