Pomegranate Ice Cream

Step 1/5

• 50 ml heavy cream
• 50 ml whole milk
• 25 ml golden syrup
• 37½ g sugar
• ⅛ tsp sea salt

In a 2L container, add your milk, heavy cream, golden syrup, sugar and salt and mix until all the sugar and syrup are dissolved.

Step 2/5

• ¼ pomegranate

• blender

Open your pomegranate and blend its seeds just enough to get the juice out. Strain the blended content into the container with your misture and mix everything until the juice is fully incorporated.

Step 3/5

• ⅛ tsp xantham gun (optional)
• ⅛ tbsp vodka (optional)

(Optional) If using the Gum or the vodka, now is the time to add them to the mix. Start with the vodka, mix it in until fully incorporated. Then, keep stirring your mixture and very slowly add your gum, while still stirring. It is important to keep stirring because the gum acts quickly and if it clumps up it wont have the desired effect. If possible have someone pour the gum while you stir. Mix it very well.

Step 4/5

Put mixture in the fridge and chill it until it is at about 45F/7C, which could take between 6 hours and a day.

Step 5/5

Take mixture out of fridge and pour into ice cream machine as per manufacturer instructions. You will notice that if you done the optional step with the gum and vodka, it will take longer to freeze than usual, which is the intention for a softer end texture. Ideally freeze the ice cream for at least 4 hours before serving

Enjoy your meal!