Valentine's day is for flowers and cakes and ice cream. I prepared Gulabjamun and Turkey biryani as a special treat for hubby. As I have posted the recipes for above earlier, I thought of giving out some healthy as well as a romantic post during this day. How about some sparkling ruby red pomegranates in your ice cream? Here is an ice cream made of pomegranate. Enjoy! Happy Valentine's day!
sugar - 2 tbsp
condensed milk (sweetened 14 oz can) - 1 1/4 can
whipped topping (8 oz pack) - 2
rose essence - 3 drops
We may need a cup of pomegranate juice.
In a mixing bowl add the condensed milk, rose essence, 3/4 of the juice and fold in the whipped topping. Transfer to a lidded container suitable for freezing.
Add the left over pomegranate juice little by little to give a swirl effect. Keep frozen for nearly 4 hours.
Garnish with some un-squeezed pomegranate before serving.
Pomegranate ice cream is ready!
This ice cream will be very fluffy and easy to handle.
We can use bottled pomegranate juice also, but I will recommend the freshly squeezed ones only to get the fluffy ice cream.
The hard seeds that we get (after extracting the juice) can be dried and used in cooking.
The hard skin of the pomegranate can be dried and powdered for medicinal purposes.
I formulated this pomegranate ice cream recipe after some iterations.
In USA the season for pomegranates is during October November and December.
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| Pomegranate fruit split open. Always buy pomegranates that weigh heavy. |
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| The pomegranate juice is extracted now. |
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| Pomegranate ice cream before freezing. |
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| Pomegranate ice cream. |
Ingredients:
pomegranate - 2 (big)sugar - 2 tbsp
condensed milk (sweetened 14 oz can) - 1 1/4 can
whipped topping (8 oz pack) - 2
rose essence - 3 drops
Method:
Wash the pomegranate. Slit it and open. Carefully gather the plump seeds in a bowl. Keep a handful of them aside for garnishing. Apply 2 tbsp sugar and squeeze the juice out of it by hand. Don't use mixer or blender, as it will grind the hard seeds also. Remove the seeds. If necessary apply a tsp of sugar to the left over seeds and extract as much juice as possible.We may need a cup of pomegranate juice.
In a mixing bowl add the condensed milk, rose essence, 3/4 of the juice and fold in the whipped topping. Transfer to a lidded container suitable for freezing.
Add the left over pomegranate juice little by little to give a swirl effect. Keep frozen for nearly 4 hours.
Garnish with some un-squeezed pomegranate before serving.
Pomegranate ice cream is ready!
Serving suggestions:
Makes nearly 15 big scoops.This ice cream will be very fluffy and easy to handle.
Note:
1 large scoop will be less than 100 K cal.We can use bottled pomegranate juice also, but I will recommend the freshly squeezed ones only to get the fluffy ice cream.
The hard seeds that we get (after extracting the juice) can be dried and used in cooking.
The hard skin of the pomegranate can be dried and powdered for medicinal purposes.
I formulated this pomegranate ice cream recipe after some iterations.
In USA the season for pomegranates is during October November and December.
