Go Back

Homemade Pomegranate Ice Cream

Experience the exotic flavors of homemade pomegranate ice cream, a creamy delight bursting with fresh pomegranate juice and a touch of vanilla, perfect for warm days.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dessert, Ice Cream
Cuisine: American, Middle Eastern
Calories: 250
Ingredients Method Notes

Ingredients
  

Ice Cream Base
  • 2 cups fresh pomegranate juice Use freshly squeezed juice for best flavor.
  • 1 cup heavy cream You can substitute for coconut cream for a vegan version.
  • 1 cup whole milk Almond milk can be used for a vegan option.
  • 3/4 cup granulated sugar Adjust to taste if less sweetness is desired.
  • 4 pieces egg yolks For a vegan option, replace with a cornstarch mixture.
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice Optional for added tang.
  • 1/4 teaspoon salt
  • to taste Pomegranate seeds for garnish Optional.

Method
 

Preparation
  1. Start by extracting the seeds from a pomegranate and blend into a puree. Strain through a fine mesh sieve to collect 2 cups of bright, ruby juice.
  2. In a saucepan over medium-low heat, combine the heavy cream and whole milk, heating until it’s just about to simmer.
  3. In a separate bowl, whisk together the egg yolks and sugar until pale and fluffy.
Cooking
  1. Gradually add the warm milk mixture to the egg yolk mixture, whisking continuously.
  2. Pour the mixture back into the saucepan and cook over low heat until it thickens slightly.
  3. Strain the custard into a bowl and stir in the pomegranate juice, vanilla, optional lemon juice, and salt. Let it cool to room temperature.
Chilling and Churning
  1. Refrigerate the mixture for at least 4 hours, or overnight if possible.
  2. Churn the mixture in an ice cream maker until creamy. Alternatively, pour into a container and freeze, stirring every 30 minutes for 3-4 hours.
Serving
  1. Once firm, scoop into bowls or cones, garnish with pomegranate seeds and optionally crushed pistachios.

Notes

Store leftovers in an airtight container in the freezer for up to two weeks. Let sit out for a few minutes before scooping for easier serving.