Pomegranate Dark Chocolate Ice Cream
As I post this recipe it should be noted that I’ve not ever made it nor even tasted the result.
Pomegranates are a winter staple for me. They arrive in local grocery stores in November and continue to be offered until about the end of December. I can be seen hoarding them in that short couple of months. My habit is to harvest the arils - aka, seeds - and freeze most of them. I’m not sure how many pomegranates I actually buy in a season but I get enough arils to last through spring. They are great as a quick snack by themselves. I often add them to yogurt for my breakfast.
The juice in the arils is sweet but with an acidic bite. Earlier this year, it occurred to me that pomegranates combined with something else might make an interesting ice cream. It didn’t take a lot of searching to discover that dark chocolate pairs well with the flavor of pomegranate. The recipe below was developed from looking at others of mine as well as some found online.
I’ll let you know the result!
Ingredients
2 cup pomegranate juice
1 C Sugar
2 C Heavy Cream
1 C 1/2 an 1/2
2 tsp vanilla
1 pinch salt
6 oz Semi-Sweet or Dark Bakers Chocolate - chopped
Pomegranate arils for topping each serving
Instructions
Stir together the heavy cream, 1/2 & 1/2 and sugar. Stir until well combined.
Stir in the pomegranate juice, vanilla extract, and salt.
Place mixture in freezing canister. Freeze according to instructions
About 3/4 through freezing, stop motor, lift lid from canister and add chocolate chunks.
Replace lid and motor and finish freezing.
Transfer ice cream from freezing canister to storage containers.
Place in freezer for 4 hours to freeze and harden ice cream.
Serve with pomegranate arils