24 Oct 2013
This ice cream is the whole reason why we bought an ice cream maker. Years and years ago, I had a pint of pomegranate chocolate chip ice cream from Haagen Dazs, shipped to me in dry ice! I have friends in high places, or cold places, I guess. This was way back in grad school, and a box full of ice cream was manna from heaven to a girl going through qualifying exams. I fell in love with that ice cream, and then they discontinued it. A travesty! My heart has been pining after it ever since, so I made some of my own.
It is a really simple recipe, using fresh pomegranate juice. We bought a half-gallon jug (for a pretty penny…) at Whole Foods. This saved us the effort of squeezing a ton of seeds, and it saved our kitchen from looking like a crime scene. That juice goes everywhere! Eric used a bit more of the juice to make grenadine, which we have been using as a topping on the ice cream and for weekend cocktails.
This is my platonic ideal of ice cream: tart and fruity, with a chocolate crunch. Hurray for making dreams come true!
Pomegranate Chocolate Chip Ice Cream
2 cups pomegranate juice
1 cup sugar
2 teaspoons fresh lemon juice
2 cups heavy cream
1 cup whole milk
1/8 teaspoon salt
1/2 cup-1 cup bittersweet chocolate, chopped into small chunks
-Combine pomegranate juice, sugar, lemon juice, milk, cream, and salt in a medium saucepan over medium heat. Stir frequently.
-Heat to almost boiling, making sure all sugar has dissolved.
-Cover and chill for at least 2 hours or up to 24 hours.
-Stir the mixture well, and follow your ice cream maker’s instructions to freeze and churn, adding the chocolate chunks when the mixture is halfway frozen. And then make yourself a nice big bowl of it!