John Gregory-Smith's Pomegranate and rose ice cream

Name: John Gregory-Smith's Pomegranate and rose ice cream
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 500 g double cream; ¼ tsp rose water; 397 g condensed milk; 2 tbsp pomegranate molasses; 400 ml pomegranate juice; 1 handful pomegranate seeds; Cooks' Ingredients Rose Petals, to serve

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.

4 out of 5 stars(1) Rate this recipe

Serves4
CourseDessert
Prepare15 mins
Cook-
Total time15 mins
Plusfreezing

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Ingredients

500g double cream
¼ tsp rose water
397g condensed milk
2 tbsp pomegranate molasses
400ml pomegranate juice
1 handful pomegranate seeds
Cooks' Ingredients Rose Petals, to serve

Method

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.