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John Gregory-Smith's Pomegranate and rose ice cream
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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.
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
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.
This recipe first appeared in Waitrose & Partners Food, May 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (6) 2848kJ
This recipe was first published in April 2019.