No Egg Pomegranate Ice Cream
I thought I’d bring this recipe out of the archives!
I first made it for a taping I did for Booths County supermarkets, along with other things, and I’ve only just realised that I haven’t posted this as a stand-alone recipe.
So here it is, No Egg Pomegranate Ice Cream.
It’s such an incredible recipe, so fresh, so creamy that it can very well be mistaken for a more complicated ice cream that has a custard base, but it’s not!
There are only four ingredients in this ice cream and it doesn’t need any more, honest, not another thing could make it any better.
I have a very inexpensive ice cream churner, once the insert is frozen, it’s super easy to use.
It takes 24-36 hours to freeze the insert sufficiently to churn the ice cream, so each time I use the machine, I give it a good clean and dry, (always dry before freezing) then straight back into the freezer for next time.
Of course, there’s no need to go out specially to find an ice cream maker!
This ice cream works just as well, by placing the mix into an air tight container and placing in the freezer, it just takes a little longer to freeze.
This method probably worth leaving in the freezer overnight.
What if you’re not a pomegranate lover?
Thats an easy fix.
Use some other fresh or tinned fruit.
Try using tinned peaches. Drain the tinned peaches from the juice (keep the juice to use in other things), blitz the fruit to a pulp, pass the pulp through a fine sieve to get out any lumps or pulp and then use it for the recipe.
Because there are no eggs in this ice cream recipe and can be made with a plant based double cream, it’s super easy to be converted into a vegetarian ice cream treat. No need to miss out on any of this creamy treat!
Go on, give it a go and enjoy your sweet life!
Creamy no egg ice cream. Perfect for a hot day in the garden!
What You Need
2 Large Pomegranate – Juiced and deseeded- See Tip Box
1 Lime – Zest & Juice
500ml Double Cream – See Tip Box
175g Icing Sugar - See Tip Box
Keep some pomegranate seeds for the top.
How It’s Done
Place all the ingredients into a large bowl and whip until you have a very thick cream (just less than soft peaks)
Freeze
Transfer the mixture to a frozen ice cream maker.
Let it complete its cycle.
Transfer the ice cream mixture to an airtight container and place in the freezer to set up and freeze – Approximately 4 hours or overnight
The ice cream is ready when it’s firm enough to scoop.
Tip Box
Pomegranate – 1) The best way I found to juice a fresh pomegranate is to give it a gently, but very firm, roll and squeeze. Keep doing that until you can feel the seeds pop inside. Then cut a slit in the skin, squeeze out the juice into a strainer to catch any pips. Once you’ve done that, cut it in half and keep squeezing.
2) Don’t like pomegranate, use another fresh or tinned fruit – blitz the fruit and push it through a strainer to get rid of all the pulp and lumps.
Icing Sugar – make sure there are no lumps in the icing sugar. If you like your ice cream a little sweeter, add more icing sugar.
Double Cream - Vegetarian – This works really well using plant-based cream, so can be adapted to be vegetarian too.
One scoop of 7?
