Jumat, 11 April 2008

Nigella Lawson's No-Churn Pomegranate Ice Cream



I looooooove Nigella. Apart from my pistachio macarons disaster, all the recipes I've tried from her books have worked like a charm. Be it Pasta alla Vodka, Store-cupboard Chocolate and Orange Cake, Cranberry Upside-down Cake, Upside-down Red Onion Supper Pie, Chocolate-Cherry Cupcakes, Pan-fried Halloumi with Chilli Drizzle, Raw Beetroot Salad with Dill and Mustard Seeds, her Rum-Soaked Banana Bread, her cheeky Cheesy Feet, Rosemary Loaf Cake, or her Lemon and Parmesan Linguini - you name it, I love it. Her effortless and luscious style of cooking, and easy, yet decadent choice of recipes appeals as well. So when my friend Ruxandra recently offered to send me her extra copy of Nigella Express, of course I said yes.

Within a fortnight I had tried quite a number of recipes from the book. I've already shared her Cider and Mustard Pork Chops with you; I've also tried and enjoyed her recipes for Hokey Pokey, and Grilled Duck Breasts with Pomegranate Seeds. And then there was this beautiful, beautiful no-churn ice cream recipe. The fact that it's no-churn is neither here or there for me - I've got a Kitchen Aid ice cream attachment, so I'm ok with traditional churning ice creams. However, I'm also very keen on pomegranates and have been able to source some extremely sweet and juicy and delectable pomegranates at my local supermarket recently, so I was keen to try this. And Nigella - it was absolutely delicious again!

I've changed the quantitites to fit local conditions (cream is sold in 200 ml tubs here, as opposed to 240 ml tubs in the UK, so I've downsized that bit); also I used 35% whipping cream instead of 48% double cream suggested in the original recipe. And because my pomegranates were so sweet, I reduced the amount of sugar - you may want to stick with the original

Nigella Lawson's No-Churn Pomegranate Ice Cream
(Nigella granaatõunajäätis)
Serves 6-8



2 pomegranates
1 lime
150 g icing sugar/powdered sugar
400 ml whipping cream

Halve the pomegranates (reserve some pomegranate seeds for garnish) and the lime, juice them and strain the juices into a bowl. You'll need just under 200 ml of pomegranate juice*.
Add the icing sugar and whisk to dissolve.
Whisk in the whipping cream, and keep whisking until soft peaks form.
Spoon and smooth the ice cream into a rigid plastic container with a tight-fitting lid. Place into a freezer for at least four hours or overnight.
To serve, let the ice cream soften for 5-10 minutes, then scoop into nice bowls (I used my Iittala glass bowls), scatter with pomegranate seeds and enjoy.

* You can use a good-quality pomegranate juice instead, but I doubt it'll be as tart-sweet as freshly squeezed juice.


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