|
|
Instructions |
|
|
|
Juice the pomegranates and the lime, straining the juices into a
bowl leaving 3/4 cups of pomegranate juice for use and save 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
|
|
|
| Serving
Suggestions |
|
|
Sprinkle pomegranate seeds on top when served; Serves 8
|
|
|
Originally Submitted
6/9/2009
|
