Christoph's™ Pomegranate Ice Cream
A Pomegranate Fruit Dessert
Yield: 1.3 Liter
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Pomegranate is one of those flavors that confuse my palate. It's somewhat sweet; it's somewhat tart. It's just an enigma, but still dictates an expression of "aaaaaaah."
I love fruit flavors with punch. I especially like them when they are aggressive and let you know they are there. I have never made this as a sorbet, but when i do it will certainly be published for you to provide feedback. If you have a recipe of your own, let me know and provide a comment or two.
- 1 cup (125ml) Pomegranate Juice1
- 1 cup Heavy Cream (125ml)2
- 1 cup Whole Milk3
- 1-1/4 cup granulated white sugar
- 1 tblsp. Lemon Juice4
- 1/4 tsp. Pure Vanilla Extract
- 1 tsp. Chardonnay
1 Brand: R.W. Knudsen Just Pomegranate – Unsweetened From Concentrate
2 Brand: Lucerne Heavy Whipping Cream – Ultra-Pasteurized
3 Brand: Jewel Foods
4 Brand: RealLemon
Ice Cream Base
- Combine milk, cream and granulated sugar;
- Stir while bringing to slight simmer for 3 minutes5;
5 Until small bubbles appear around side of pot
Ice Cream Preparation
- Combine cold pomegranate juice, base and lemon juice;
- Cool to room temperature; refrigerate overnight;
- Process in ice cream machine according to directions6;
- 10 minutes prior to finish churning, slowly add chardonnay and vanilla;
- Place into air tight freezer proof container and freezer;
- Store in freezer for up to 5 days for best flavor.
6 Cuisinart ICE-70 Sorbet setting – 25 minutes
4 Initial Freezer Container Temperature @ –10°F
7 Initial Sherbet Volume: 800 ml (3-1/3 cups); Finish volume: 1 Liter
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