There are days when I feel lazy and want something instant, and there are days when I want to spend a morning indulging in labour for a beautiful creation. This is one such recipe that entails both parts – a no-churn ice cream, which is minimal effort, but the addition of ginger syrup and pomegranate juice is the therapeutic labour.
No-churn ice cream is my favourite, simply because I don’t need to invest into any machine that most likely would spend more time collecting dust in the cupboards than in use! This concept even introduced me to the one ingredient I refused to go near to – condensed milk!
Slicing ginger and slow making a syrup, just to use a teensy bit seems a bit extravagant, but I have other ideas for this extra ginger syrup which is coming in the next post.
Pomegranate ice cream is inspired by my idol, Nigella, but I wanted something a bit more fancy and exotic, and this combination is usually worked into a sorbet, but I wanted a rich ice cream. (And what I want, I usually get, says the inner devil spoilt princess in me!)
So here goes, a gorgeous hued easy peasy no churn ice cream, with the delicate balance of pomegranate juice and spicy ginger; serve with some pomegranate arils and candied ginger, or even in a soda for a fancy float – whatever floats your boat!
A few rules to follow for perfect no churn ice cream:
- All ingredients must be cold.
- Whisking bowl should be cold too, or placed in an ice tub while whisking.
- When pouring the cream from it’s tetra pack to the tub, try to avoid adding the watery parts.
- Pour into a container, cover with cling wrap, that gently touches the ice cream so no water droplets form that can affect the ice cream texture and setting.
- Ginger Syrup:
- 8 ginger slices
- 3 tbsp sugar
- 5 tbsp water
- Ice Cream:
- 1 1/4 cup cream
- 2/3 cup condensed milk
- 1/3 cup pomegranate juice
- 2 tbsp ginger syrup
- Ginger Syrup:
- Combine all the ingredients in a small sauce pot and bring to a boil.
- Allow the syrup to boil for a few minutes, until the sugar dissolves completely and switch off the heat and set aside to cool.
- Store in the fridge until ready to use
- Ice Cream:
- Stir the condensed milk with the juice and syrup and set aside.
- Whisk the cream first, preferably until double in volume.
- Then fold in the condensed milk mixture.
- Pour into the container.
- Cover with a cling wrap and ensure that it loosely touches the ice cream to avoid ice droplets from forming.
- Freeze overnight or at least 6 hours before serving.
- Serve with some pomegranate arils and candied ginger.
