Pomegranate Ice Cream
Lisa Turner | Delicious Living- Serves: 6 people
- Calories per serving: 194
Bottled pomegranate juice is available at many specialty stores and supermarkets. To make your own, place pomegranate seeds in a blender and pulse gently to just break the juice sacks, but not enough to pulverize the seed pits. Pour into a strainer set over a bowl and press the mixture with the back of a spoon to extract as much juice as possible; discard the pits. Four medium, ripe pomegranates should yield about 1-1/2 cups juice plus 1/2 cup seeds.
Directions
- In a medium saucepan, heat orange juice over medium-high heat until reduced to 1/2 cup. Add unrefined cane sugar, and stir until dissolved. Stir in pomegranate juice; remove from heat and refrigerate until cool.
- Combine chilled pomegranate juice mixture with milk and process in an ice cream maker until thick, about 15 minutes. Add pomegranate seeds. Finish processing. Serve with persimmon pie.
PER SERVING: Calories 194,Fat 3,Perfat 14,Cholesterol 11,Carbo 40,Protein 4
