The thing about this recipe is that you do it in advance – it’s ice cream, you simply squeeze and stir.
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
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.