It is a hot humid Saturday in June. Otherwise known as a little slice of heaven. Unfortunately, Mr. Marvelous vetoed my idea of grabbing shovel and digging a DIY infinity pool in the backyard (he’s practical, that one) to beat the heat. What is the perfect alternative and not nearly as destructive?
Homemade ice cream of course!
This recipe is straight from the pages of one of my favorite cookbooks, and includes only four simple ingredients.
No-Churn Pomegranate Ice Cream
1 1/2 cups powdered sugar,
2 cups of heavy cream (don’t you dare use skim milk-indulge a little!)
Juice the pomegranates
and the lime, straining the juices into a bowl. You will have approximately 3/4 cup of pomegranate
juice. Reserve the pomegranate seeds for garnish.
Add the powdered sugar and whisk to dissolve.
Whisk in the cream and keep whisking until soft peaks form in the pale pink cream.
Spoon and smooth the ice cream into a rigid plastic container with a tight fitting lid and freeze for at least 4 hours or overnight. Scatter with pomegranate seeds for garnish.
And there you have it, the perfect pink ice cream for a hot June day!
***Update****: I made this recipe a second time today using peaches and raspberries; I used 5 ripe peaches and about 1/2 cup of red raspberries. I put the fruit in a blender and decreased the sugar content to more like 3/4 cup because I had pretty ripe fruit. It was soooooo good!