Recipe: Nigella Lawson's pomegranate ice cream
On top of that cause for greater contentment, there is also the fact that this delicate pink ice cream tastes like fragrant, sherbety heaven.
- 2 pomegranates (plus seeds from a third for decoration, optional)
- 1 lime
- 175g icing sugar
- 500ml double cream
1 Juice the pomegranates and the lime and strain the juices into a bowl.
2 Add the icing sugar and whisk to dissolve.
3 Whisk in the double cream and keep whisking until soft peaks form in the pale pink cream.
4 Spoon and smooth the ice cream into the airtight container of your choice and freeze for at least 4 hours, or overnight.
5 Scatter with some pomegranate seeds before you eat it.
Excerpted from Nigella Express by Nigella Lawson. Copyright 2007 by Nigella Lawson. Excerpted by permission of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.