zoom John Gregory-Smith's Pomegranate and rose ice cream

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    John Gregory-Smith's Pomegranate and rose ice cream

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    John Gregory-Smith's Pomegranate and rose ice cream

    Perfumed with rose water and blush pink from the pomegranate, this opulent ice cream is a stunning centrepiece that requires very little hands-on time.

    • Preparation time: 15 minutes, plus freezing
    • Cooking time: 0 minutes
    • Total time: 15 minutes, plus freezing

    Serves: 4-6

    Ingredients

    500ml double cream
    ¼ tsp rose water
    397g can condensed milk
    2 tbsp pomegranate molasses
    400ml pomegranate juice
    handful pomegranate seeds and Cooks’ Ingredients rose petals, to serve

    Method

    1. Pour the cream, rose water, condensed milk and pomegranate molasses into a mixing bowl. Use electric beaters to whisk into soft peaks. Carefully beat in the pomegranate juice then continue to whisk just until thickened. Pour the mixture into a freezeproof container and freeze for 2 hours.

    2. Remove from the freezer and beat thoroughly with a fork. Return the container to the freezer for another 2 hours, beat again, then freeze for 4-6 hours until set. Remove from the freezer 5 minutes before serving to soften. Scoop the ice cream into bowls and top with the pomegranate seeds and dried rose petals. 

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    This recipe first appeared in Waitrose & Partners Food, May 2019 issue. Download the Waitrose & Partners Food app for the full issue

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