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Pomegranate Ice Cream

Make the most of pomegranates when in season! They have so much eye-appeal and are very rich in vitamins. Substitute with granadilla when out of season.
Pomegranate Ice Cream
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You Will Need:

Ice Cream
  • 1 cup (250 ml) pomegranate juice (you will need ± 2 pomegranates squeezed)*
  • 1 T (15 ml) fresh lemon juice
  • 1 x 250 g Ina Paarman’s Lemon Flavour Cheesecake
  • 2 cups (500 ml) fresh cream
Garnish
  • 1 pomegranate, pipped

Method:

Pour the pomegranate and lemon juices into a medium mixing bowl.

Add the Cheesecake Dry Mix and beat until smooth. Leave on one side.

Whip the cream, using the same (unwashed) beaters.

When the cream is holding its shape, fold the Cheesecake Mix into the whipped cream.

Pour into a lined loaf pan. Set overnight in the freezer.

*Some supermarkets sell pomegranate juice.

 

To Serve

Scoop out ice cream balls.

Top with an avalanche of pomegranate pearls.

Pomegranate Ice Cream

Make the most of pomegranates when in season! They have so much eye-appeal and are very rich in vitamins. Substitute with granadilla when out of season.
Pomegranate Ice Cream

You Will Need:

Ice Cream
  • 1 cup (250 ml) pomegranate juice (you will need ± 2 pomegranates squeezed)*
  • 1 T (15 ml) fresh lemon juice
  • 1 x 250 g Ina Paarman’s Lemon Flavour Cheesecake
  • 2 cups (500 ml) fresh cream
Garnish
  • 1 pomegranate, pipped

Method:

Pour the pomegranate and lemon juices into a medium mixing bowl.

Add the Cheesecake Dry Mix and beat until smooth. Leave on one side.

Whip the cream, using the same (unwashed) beaters.

When the cream is holding its shape, fold the Cheesecake Mix into the whipped cream.

Pour into a lined loaf pan. Set overnight in the freezer.

*Some supermarkets sell pomegranate juice.

 

To Serve

Scoop out ice cream balls.

Top with an avalanche of pomegranate pearls.

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