Pomegranate Ice-cream

recipe

Pomegranate Ice-cream

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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 as you would an orange or lemon.

Ingredients

250g Mascarpone (soft Italian cream cheese)
280ml double cream
4 pomegranates
4 tbsp icing sugar

Serves: 4 Preparation: 20 Total Time: 20min

Directions

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Halve the pomegranates and knock out the seeds 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 and squeeze the juice, preferably in an electric juicer. Place the juice in a small saucepan and boil to reduce to approximately l 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. Allow to soften before serving.
Scoop the ice-cream on to a plate ? or shape into quenelles with two tablespoons ? and sprinkle over the reserved seeds.

Source: Terry Farris