Before Passover, Pom Wonderful contacted us with the news that they were now certified kosher for Passover! I was excited about this, because I love pomegranate juice and pomegranates. I have been known to horde them at the Rosh Hashana table and I always have a variation of Pom in my fridge. (The Pom Blueberry is the best, after 100% Pomegranate.) So, you can imagine how excited I was to get a box of cute little Pom bottles from the wonderful folks at Pom Wonderful: very!
I could have just drank them all up as soon as possible, but that wouldn’t be so much fun for you guys, now would it? And what do I like almost as much as pomegranates? Ice cream, of course!
Maybe you could try to make this with fresh pomegranates when they’re in season? I don’t even know how I could go about juicing one of those things. Do I have to squeeze each seed individually? Obviously not, but still… I’m all for using fresh citrus juices, but for now, bottled pom will do!
The color wasn’t as pretty as the juice itself, it’s barely red, but the taste is all there! It’s tart and sweet at the same time, and the chocolate adds a nice, uneven crunch!
Pomegranate Chocolate-Chunk Ice Cream
makes about 1 quart
- 2 cups heavy cream
- 3/4 cup sugar
- 5 egg yolks
- 1 teaspoon vanilla extract
- pinch of salt
- 1 1/2 cups pomegranate juice, room temperature
- 1 tablespoon vodka
- juice of 1/2 lime
- In a heavy saucepan, warm the cream over a low heat, stirring occasionally.
- While the cream is heating, whisk together the egg yolks, sugar, vanilla and salt in a medium bowl.
- Whisk in a little bit of the hot cream to the egg mixture, and then pour the whole egg mixture into the cream saucepan. Mix well.
- Turn off the fire and mix the pomegranate juice, vodka and lime juice into the pot.
- Strain into a large bowl and chill for at least 2 hours in the fridge.
- Freeze according to your ice cream maker’s directions, adding chocolate pieces during the last 5 minutes.
- Serve garnished with pomegranate arils.
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