This pomegranate molasses ice cream's sweet-sourness is addictive - a grown up's fizzy cola bottles. Pomegranate molasses has a tangy, citrus bite which works wonderfully against the sweet creaminess of ice cream. And the dark grape hue of pomegranate molasses lightens to a warm caramel when mixed with cream. Enjoy the pomegranate molasses ice-cream straight from the tub scattered with a few pomegranate seeds. Or serve a quenelle alongside other Middle Eastern-inspired treats such as orange blossom cake and rose jelly.
We’ve also added ice cream stabilizer to the recipe to avoid crystals forming and improve the mouth feel. The stabilizer is optional, but it is helpful to understand why you might like to use one - see our recipe for pistachio ice cream for an in-depth explanation of the advantages of ice cream stabilizer.
Thick treacly pomegranate molasses creates a beautiful sweet-sharp contrast with creamy ice cream.
Ingredients Serves: 6
- Mix together the ice cream stabilizer and sugar, and add to the egg yolks. Whisk until pale and fluffy.
- Heat the milk until just boiling. Leave to cool briefly, and then slowly pour over the sugar and egg yolk mixture, whilst the whisk is still running. Pouring slowly is important, so that the surface of the eggs don’t overheat and scramble.
- Return the egg yolk, sugar, and milk mixture back to the pan, and heat gently whilst stirring until the temperature reaches around 70°C, or the liquid coats the back of a spoon.
- Remove from heat, and whisk in the cream, pomegranate molasses and orange juice.
- Leave to cool, and then refrigerate until cold.
- Churn in an ice-cream maker, or freeze, stirring every hour until it solidifies – around 4-6 hours.
- Garnish with a handful of fresh pomegranate seeds.