Yield: 6 Servings
|1 cup||Orange juice|
|1½ cup||Pomegranate juice; *see note|
|2 cups||Half and half|
|½ cup||Pomegranate seeds|
|6 \N||Pomegranate shells;|
|\N \N||Hollowed-out; optional|
*NOTE: You can buy pomegranate juice at farmers markets. Otherwise, 4 medium-large ripe pomegranates should yield 1½ cups juice plus ½ cup seeds. To make juice: Remove seeds from pomegranate membrane underwater.
Pulse seeds briefly (4 to 5 quick pulses) in blender or food processor and strain, collecting juice. If you are making your own juice, scoop the seeds out of the shells and reserve the shells as serving cups. Freeze the shells before filling, if possible, so they will keep the ice cream frozen. Heat orange juice in saucepan over medium-high heat until reduced to ½ cup.
Add sugar and stir until dissolved. Add pomegranate juice and chill. Mix chilled juices with half and half and process in ice cream maker until fairly thick, about 15 minutes. Add pomegranate seeds. Finish processing according to manufacturer's directions. Serve ice cream in pomegranate shells. Formatted by Lynn Thomas. Makes 1 quart, 4 to 6 servings. Each of 6 servings contains about: 309 calories; 31 mg sodium; 59 mg cholesterol; 17 grams fat; 38 grams carbohydrates; 3 grams protein; 0.06 gram fiber.
Recipe by: Los Angeles Times 10-03-96 Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Aug 31, 1998, converted by MM_Buster v2.0l.