POMEGRANATE ICE CREAM

Preparation Time : 40 minutes

Ingredients
4 Egg Yolks
150 gm Caster Sugar
250 milk
250 ml fresh cream
2-3 large pomegranates (to make 350 ml pomegranate juice)

Method
Wash and deseed the pomegranate. Put the seeds into a blender, saving a few for garnish. Keep the pomegranate puree aside. Put egg yolks and sugar in a bowl and place in a double boiler, beating it vigorously. Cook in double boiler till all the sugar has melted.
Add milk to this mixture and continue to cook over double boiler till the mixture reaches a ribbon consistency. Remove and cool.
Add pomegranate puree to this and mix well. Fold in fresh cream.
Blend this well with an electric beater or whisk till smooth and creamy with a hand whisk.
Transfer ice cream mix into a mold and freeze till half set.
Blend again and freeze till completely set. If using ice cream maker, follow instructions given by the manufacturer.
Serve with pomegranate seeds.

Serves 6 (makes 1 litre).

FOR MELON ICE CREAM - 350 ML MUSKMELON PUREE
FOR ORANGE ICE CREAM - 350 ML ORANGE JUICE
FOR PAPAYA ICE CREAM - 350 GMS PAPAYA
FOR MANGO ICE CREAM - 350 GMS MANGOES
(Substitute pomegranate in same recipe above)

RECIPE SOURCED FROM SAVVY COOK BOOK MAY 2007
By Chefs Jacob Mathew and Mahesh Babu