Look at this precious little nugget, I mean, this delicious ice cream! This cool-you-off strawberry ice cream recipe is nice and tart from the pomegranate molasses, and no eggs! You can’t get much easier than this, and it is so refreshing and yummy. The kiddos will love it!
Strawberry Ice Cream with Pomegranate Molasses
3 cups hulled and chopped strawberries (about 1.5 lbs)
1/2 cup pomegranate molasses*
1/2 cup brown sugar
1/2 cup brown rice syrup** (a good sub would be maple syrup or honey)
1/2 teaspoon kosher salt
Seeds scraped from half a vanilla bean (or use 1 teaspoon of good vanilla extract)
1 1/2 cups half and half
1/2 cup heavy cream
Mix strawberries, pomegranate molasses, brown sugar and rice syrup, salt and vanilla in a bowl, let rest for at least 2 hours at room temp, mash it up a little with a fork. Then mix in half n half and cream. Chill for at least 3 hours or overnight.
Add to ice cream maker, and churn for about 1/2 hour. Follow your ice cream makers instructions so you don’t overfill the vessel, it will expand a little bit, so don’t fill to the top. Place in containers and freeze, or heck. Eat it right away (my personal favorite way, nice and creamy)!
*Pomegranate Molasses is an intensely flavored tart syrup made from the pomegranate fruit, not to be mistaken for the typical molasses found in stores, this one packs a punch and is delicious!
** Brown Rice Syrup is a not too sweet syrup that is not as refined and processed as most corn syrups etc. Feel free to use real maple syrup or honey as a replacement.
Thanks to Lucy and her charges for picking the beautiful strawberries!
If you don’t have an ice cream maker, see instructions (or click to the link) below from David Lebovitz website, pretty clever! This guy knows his ice cream.
1. Prepare your ice cream mixture, then chill it over an ice bath (or in fridge for 3 hours).
2. Put a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer, and pour your custard mixture into it.
3. After forty-five minutes, open the door and check it. As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer.
4. Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing. If you have one, you can use a hand-held mixer for best results, or use a stick-blender or hand-held mixer. But since we’re going low-tech here, you can also use just a spatula or a sturdy whisk along with some modest physical effort.
5. Keep checking periodically and stirring while it freezes (by hand or with the electric mixer) until the ice cream is frozen. It will likely take 2-3 hours to be ready.
It’s a hit! Happy summer!