John Gregory-Smith's Pomegranate and rose ice cream
Infused with rose water and blush pink from the pomegranate, this opulent ice cream is a stunning centrepiece that requires very little hands-on time.
- Prepare15 mins
- Total time15 mins
- 500g double cream
- ¼ tsp rose water
- 397g can condensed milk
- 2 tbsp pomegranate molasses
- 400ml pomegranate juice
- 1 handful pomegranate seeds
- Cooks' Ingredients Rose Petals, to serve
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.
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.
Typical values per serving when made using specific products in recipe