Creamy Pomegranate Ice Cream Recipes

Steps:

• In a small heavy saucepan, heat milk and sugar until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Remove from the heat. Whisk in cheese until smooth. Transfer to a bowl; place in ice water and stir for 2 minutes. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fold in whipped cream. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. In a large container, layer a third of the ice cream and 1 teaspoon molasses. Repeat. Top with remaining ice cream. Swirl mixture; freeze until firm.

Steps:

• Halve the pomegranates and knock the seeds out of one by hitting the back with a wooden spoon.
• Let the seeds fall into a bowl and set aside for garnish.
• Take the other 3 and squeeze the juice**, preferably in an electric juicer.
• Place the juice in a small saucepan and boil to reduce to approximately 4 ounces or until it thickens slightly and becomes syrupy.
• Allow to cool.
• Combine the Mascarpone and cream and whisk until just blended.
• Whisk in the pomegranate syrup and sugar and freeze in a plastic container (you can try using your electric ice cream freezer, if you don't think the"base mixture" is too thick for it to handle).
• Allow to soften before serving.
• Scoop the ice-cream on to a plate and sprinkle with the reserved seeds.
• **Note:Getting the seeds out of a pomegranate is best done by cutting it in half, holding the cut side down over a bowl and hitting the top side several times with a heavy wooden spoon.
• If you want the juice, extract it as you would from an orange or lemon.
• ** 1 medium sized pomegranate will yield about 1/2 cup of juice or about 3/4 cup of seeds.