Tuesday, December 1, 2009
POM Ice Cream
Sorry guys, no TWD this week. I'm hoping to catch up next week!
Last month, the wonderful folks at POM sent me a huge box of POM samples to try new recipes with. While I was super excited for the venture of trying new things...I have to admit...I love free stuff!
I was a bit at a loss though, when I received the box. Not because I wouldnt be able consume it, believe me, I drink my weight in the stuff so that wouldn't be the problem. You see, I've been suffering from major pregnancy brain and my creative mojo just isn't what it was! So I enlisted my cousin Lisa because she is into cooking and always has great cooking ideas. So after she rattled off a few ideas....I set on my way.
My first stop was pomegranate ice cream, or should I call it POM ice cream. Now, just hear me out on this one. I know the people at POM probably had high hopes for 'healthy' recipes. But, sometimes its fun to venture out and have fun with something healthy. Desserts need antioxidants too, don't they??
And if you are on a holiday diet, I get it. Stay tuned because I do and have been working on some great healthy options as well!
For now, I give you my homemade POM ice cream. Something so creamy, so amazing, your friends/family/guests --whatever --won't believe you made it.
And if you aren't familiar with the health benefits of POM--you really should check it out. I was blown away with the statistics.
POM Ice Cream
Recipe by: Cafe Coco
1 cup POM juice reduced to 1/4 cup (reduced, see directions)
1 1/2 cup heavy cream
1 cup lowfat milk
1/2 cup half and half
3/4 cup sugar
1 teaspoon vanilla extract
1. Start off by reducing 1 cup of POM juice in a small heavy bottomed saucepan on medium heat. Bring it to a soft boil and keep an eye on it so that it reduces down to 1/4 cup. It should be somewhat thick and syrupy. Let it cool. In fact, refrigerate it and mix this into the ice cream mixture when cold.
2. Whisk together milk, cream, half and half, vanilla, sugar, and POM juice reduction. Whisk until the sugar dissolves.
3. Pour into ice cream maker and churn according to manufacturers instructions. I churned mine for about 25 minutes in a Cuisinart.
4. Transfer ice cream to an airtight container and store in the freezer.