Hope your new year is off to a great start! I have been having a great time getting back to cooking since returning from holidays.. although I am still nursing my strange summertime cold/flu symptoms. Ice cream probably isn't the best thing for it, but what the heck! I saw this recipe on a cooking channel while sitting in a hotel room in Delhi and I promised myself I'd make it upon my return to Sydney.
Although I do love using my new ice-cream maker machine, the great thing about this recipe is that I don't have to get it out! This is a 'no-churn' recipe from Nigella Lawson, and I think it's a great way to use the beautiful pomegranates that are available at the moment. Plus, did you know that pomegranates contain more antioxidants than green tea or red wine?!
150g powdered/icing sugar
2 cups double/thickened cream
1. Half the pomegranates and reserve and few seeds for decoration. Squeeze pomegranate halves over a sieve in a bowl.
2. Squeeze lime into same bowl.
3. Put icing sugar in medium to large size bowl, and gradually whisk in juice.
4. Add cream and whisk until 'billowy' or 'floppy' as I would describe. So the cream should hold its shape loosely - it should not have reached the 'peaky' stage.
5. Pour into freezeable container and freeze overnight.
So, the result? Soft, creamy and delicately flavoured ice-cream. I am so impressed with this no-churn method of Nigella's, I will definitely be trying some of her other no-churn recipes.
Take care for now!