This ice cream is perfect for the holidays. Creamy white custard studded with jewels of pomegranate seeds, it tastes and looks a little extra special.
I get way too excited when I see pomegranates in the super market. I love their flavor and can't resist adding a few seeds to glasses of champagne or prosecco at holiday time.
Once I made a sparkling sangria out of it with a touch of Asian pear.
Hard to believe it took this long for me to get it into an ice cream but here it is. And it's gooooooood.
Coconut Pomegranate Ice Cream
- 4 egg yolks
- 1 cup cream
- 2 cups whole milk
- 1 cup sugar
- 1 teaspoon coconut extract
- 1 1/2 cups sweetened shredded coconut.
- 1 cup pomegranate seeds
- Whisk the egg yolks together in a heat proof bowl and set aside.
- Heat the cream, milk, sugar and salt together in a heavy bottomed saucepan.
- Remove mixture just before boiling and slowly pour into the egg yolks whisking constantly.
- Strain the mixture back into the saucepan and heat until it thickens, until it covers the back of a wooden spoon.
- Pour back into the bowl, cover with plastic wrap so the wrap is touching the mixture and refrigerate for 3 hours or overnight.
- Remove the plastic wrap, pour the mixture into an ice cream maker and process according to the manufacturer's instructions.
- When ice cream reaches soft serve consistency, add the shredded coconut and carefully mix in the pomegranate seeds
- Secure the cover on the container and place in the freezer for a few hours or until ready to serve.