After trying the linguine pasta with lemon, garlic and thyme mushrooms from Nigella's site, I have become a great fan of her cooking. So while I was browsing through her site, I saw this pomegranate ice cream recipe in her site and it looked gorgeous with the pale pink color. The recipe was so simple and you don't even need an ice cream maker to churn out this ice cream.
Luckily pomegranates are in season now and I got good juicy ones to make this ice cream. Apart from juicing the pomegranates, making this ice cream is a breeze. I added rose water to incorporate another flavor into the ice cream. The ice cream turned out creamy and delicious with light and delicate flavors of pomegranate and rose water.
This is a special post as it's my 300th post on the blog. A big thank you to my family, friends, co-bloggers and readers who have constantly supported and encouraged me with positive feedback. Now let's see how to make this no-churn pomegranate rose ice cream.
Notes and Tips
- You can use 200 ml pomegranate juice instead of juicing pomegranates.
- Make sure all the ingredients are cold.
- Keep the mixing bowl and container in the freezer for at-least 2 hours.
- Do not add more rose water as it will overpower the pomegranate taste.