Pomegranate Ice Cream

Ingredients

• 480 ml (2 cups) heavy cream
• 240 ml (1 cup) whole milk
• 150 g (¾ cup) granulated sugar
• 5 large egg yolks
• 120 ml (½ cup) pomegranate juice, preferably fresh
• 50 g (½ cup) pomegranate seeds
• 5 ml (1 tsp) vanilla extract
• Optional: a pinch of salt

Directions

1. In a medium saucepan, heat the milk and half of the sugar over medium heat until just steaming. Do not boil.
2. In a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened.
3. Slowly pour the hot milk mixture into the egg yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan.
4. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 8–10 minutes). Remove from heat.
5. Stir in the heavy cream, pomegranate juice, vanilla extract, and a pinch of salt if desired. Mix until smooth.
6. Chill the mixture in the refrigerator for at least 2 hours or until completely cold.
7. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions, about 20–25 minutes.
8. During the last 5 minutes of churning, add the pomegranate seeds to the ice cream.
9. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

Recipe Details

Prep Time: 15 minutes
Cook Time: 10 minutes
Chill/Churn Time: 2 hours + 25 minutes
Freeze Time: 4 hours
Total Time: About 6 hours 30 minutes
Servings: 6
Difficulty: Medium

Variations & Substitutions

• Substitute pomegranate juice with cranberry or raspberry juice for a different tart flavor.
• Swirl in chocolate or caramel sauce for a decadent twist.
• Use coconut milk in place of heavy cream for a dairy-free version.
• Add chopped pistachios or toasted almonds for a crunchy texture.

Serving Suggestions