Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Pomegranate ice cream
- Preparation and cooking time
- Total time
- + freezing
- Easy
- Makes 1 litre
Ingredients
- 600ml double cream
- 397g condensed milk
- 1 tsp vanilla bean paste
- 5 tbsp pomegranate molasses
Method
- STEP 1
Pour the cream into a large bowl and beat to soft peaks using an electric whisk. Pour in the condensed milk and vanilla, then beat again to stiff peaks.
- STEP 2
Drizzle in the molasses and use a large spoon to fold it in until just rippled through. Pour the mixture into a large freezer-proof container and freeze for at least 5 hours, or until solid. Scoop into balls using an ice cream scoop and serve in bowls or cones.
