Cold Comfort Ice Cream: Creative Ice Cream Recipes from Snowy New England

Pomegranate Ice Cream

Posted on: October 27, 2009


Tart and tangy!

I wasn’t totally sure I was going to post this recipe, to be perfectly honest. I really liked it, and I love the sweet tang of pomegranate. But my sister, and official ice cream taster, wasn’t bowled over by this recipe. But then again, she also isn’t the biggest fan of pomegranates. I would never want to stand behind a recipe that I wasn’t 100% proud of, but ultimately I decided that if you like pomegranates, you’ll like pomegranate ice cream. I thought it was deliciously tangy and sweet at the same time, deriving flavor from a mix of a lush custard base and the additon of thick, sweet-tart pomegranate molasses.


A gorgeous fruit.

I got the inspiration for this recipe from my weekly trips to the supermarket where I noticed a large and prominent display of pomegranates. With the fall season being consumed by apple picking and pumpkin patches, it is easy to forget that many other fruits and vegetables also come into season during this bountiful time. Even before I fell in love with the taste, I’ve always thought that pomegranates had to be one of God’s loveliest fruits. Although not particularly exciting on the outside, slice them open and you’ll find a treasure chest of perfectly symmetrical, glistening red jewels. Some biblical scholars even believe that it is the pomegranate and not the apple that tempted Adam and Eve in the garden of Eden. While nothing is worth the loss of paradise, the pomegranate is so lovely and juicy that it is easy to see why our ancestors fell from grace.

Two kinds of pomegranate.

This ice cream recipe uses two types of pomegranate for a maximum in flavor. I was tempted to use pomegranate juice, but even though in would turn the ice cream a pretty pink hue, juices in ice cream always run a high risk of turning out icy. I wasn’t ready to risk structural problems in the ice cream, so I went for practicality and used pomegranate molasses instead, which will turn your ice cream a non-offensive light brown color. Pomegranate molasses is often used in middle eastern cooking, and is available at many large supermarkets and at middle eastern markets or gourmet shops. If you can’t find it, just reduce some pomegranate juice until syrupy, which is exactly what pomegranate molasses is anyway. The “molasses” in its name simply refers to the two product’s similar consistency and color. Beyond that, molasses and pomegranate molasses aren’t related to each other at all.


Jewel-like and exotic.

The tangy pomegranate molasses folded into the creamy creme anglaise ice cream base made for a beautiful, exotic and creative homemade ice cream recipe. I could even see it paired next to a scoop of Saffron Ice Cream, for a fragrant taste of the Middle East. You could also add chocolate chips to this ice cream, simulating a popular national brand’s antioxidant boosting premium ice cream pints. Either way, if you love pomegranates, celebrate as I did with this glorious, tangy and striking ice cream recipe.

Pomegranate Ice Cream


2 cups heavy cream

1 cup whole milk

3/4 cup sugar

6  large egg yolks

pinch of salt

3-4 tablespoons pomegranate molasses, to taste

1 pomegranate- seeds removed

     1.) Combine milk and heavy cream in a medium saucepan and set over medium heat.    Heat until bubbles appear near the rim of the saucepan and steam begins to rinse, but do not let it boil.

2.)    Meanwhile whisk the egg yolks together in a large bowl and gradually add the sugar. Whisk the mixture until the yolks look fluffy and turn a pale yellow color.

3.)    All the while whisking the egg yolk mixture, slowly and gradually add milk mixture and when fully emulsified, pour the mixture back into the medium saucepan. Over low heat constantly mix the base with a spatula or wooden spoon until it thickens slightly and can coat the back of a wooden spoon, about 6-7 minutes.

4.)    Immediately remove from heat and transfer to a large bowl. Add the pinch of salt and pomegranate molasses and refrigerate 4 hours to overnight. Freeze according to your ice cream machine’s instructions. Garnish with pomegranate seeds and enjoy!

Make it a sundae!

You can make the Antioxidant Sundae by topping this ice cream with dark chocolate sauce or bittersweet hot fudge. Top with some toasted almonds and goji berries for a sundae that’s sinfully good for you.


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