Christoph's™ Pomegranate Ice Cream
A Pomegranate Fruit Dessert
Yield: 1.3 Liter
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Introduction
Introduction
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.
Ingredients
Ingredients
- 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
Notes
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
Preparation
Preparation
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.
Notes
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
Copyright
All material, information and images are © 2015 - 2023 Christoph G. Olesch, unless otherwise noted, and may not be reproduced without permission. Certain content, material, information and images may be subject to copyrights by their respective owners, as indicated, and may not be reproduced without written agreement. All rights reserved.
