POMEGRANATE ICE CREAM RECIPES

Steps:

• Halve the pomegranates and knock the seeds out of one by hitting the back with a wooden spoon.
• Let the seeds fall into a bowl and set aside for garnish.
• Take the other 3 and squeeze the juice**, preferably in an electric juicer.
• Place the juice in a small saucepan and boil to reduce to approximately 4 ounces or until it thickens slightly and becomes syrupy.
• Allow to cool.
• Combine the Mascarpone and cream and whisk until just blended.
• Whisk in the pomegranate syrup and sugar and freeze in a plastic container (you can try using your electric ice cream freezer, if you don't think the"base mixture" is too thick for it to handle).
• Allow to soften before serving.
• Scoop the ice-cream on to a plate and sprinkle with the reserved seeds.
• **Note:Getting the seeds out of a pomegranate is best done by cutting it in half, holding the cut side down over a bowl and hitting the top side several times with a heavy wooden spoon.
• If you want the juice, extract it as you would from an orange or lemon.
• ** 1 medium sized pomegranate will yield about 1/2 cup of juice or about 3/4 cup of seeds.

Steps:

• Juice two of the pomegranates** and the lime and strain the juices into a large bowl. Save the third pomegranate to use the seeds before serving.
• Sift in the icing sugar and whisk to dissolve. Feel free to use the whisk attachment of your stand mixer, or use a hand mixer or electric whisk - just be careful as the juice will splatter and can stain!
• Add the double cream to the pomegranate mixture and whisk, using your preferred method, until soft peaks form. If you're going to use this as frosting, stop here and frost your cake or cupcakes and serve immediately.
• Transfer the pomegranate whipped cream to an airtight freezer-safe container and freeze at least 4 hours or overnight.
• Remove from freezer 15 minutes before serving to soften, then serve in pretty bowls and scatter with seeds from the third pomegranate.