Pomegranate Ice Cream

I write this to you after having taken a pain killer for this gosh darn wisdom teeth recovery. It is brutal business, especially since I didn't take any pain medication until just now, the night of the second day. It was pure hell before then. Anyway.... in the time leading up to the procedure I of course was very concerned over what I would be able/want to eat. (Ironically, I haven't eaten really anything these first two days). I don't like jello and I'm not a big soup person, but that still left me with options. I knew I'd at least want to make myself some good homemade ice cream.

Silly ol' me still has plenty of leftover POM Wonderful juice sitting in her fridge since I won a contest over at Sticky, Gooey, Creamy, Chewy. I figured pomegranate ice cream would be an easy kind to swallow, even though I would have loved to put chocolate chunks in it like Susan did. First you need to make a syrup from the juice, then add it to your cream mixture. After that, you're good to put it in your maker and enjoy! I've only had a little bit of it so far, but it's really tasty! Especially with a heaping of whipped cream, my fav. Plus, POM juice is sooo good for you. So there's no shame in eating a ton of it!




Pomegranate Ice Cream
from: Sticky, Gooey, Creamy, Chewy

Ingredients:
2 cups bottled POM Wonderful Pomegranate Juice
1 cup sugar
2 teaspoons fresh lemon juice
2 cups heavy cream
1 cup whole milk
3 tablespoons cornstarch
1/8 teaspoon salt

Directions:
Combine pomegranate juice, sugar and lemon juice in a small saucepan over medium-high heat. Stir until sugar has completely dissolved. Bring to a boil, reduce heat and simmer over medium heat for 30-40 minutes, or until juice has reduced to about 1 cup. It should be the consistency of syrup.

Remove from heat and allow to cool for at least 30 minutes. Syrup can be stored in an airtight container in the refrigerator for up to two weeks.

Heat the milk in a saucepan over medium heat to warm it up. In a bowl, whisk the cornstarch and cream together until smooth. Add cream mixture to the saucepan and stir. Heat while stirring until mixture begins to boil.

Remove from heat and continue to stir for a few minutes. Pour the mixture into a bowl and let cool for about 5 minutes, stirring frequently to release the steam. Stir in the pomegranate syrup and salt.

Refrigerate for several hours or overnight, until well chilled.

Once chilled, freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

Freeze until desired firmness is reached.

Makes approximately 1 quart.

Triple the Pomegranate

I'm not sure how to begin the post. It seems my posting has become pretty infrequent lately, but I really can't help it. I haven't done much baking, so there's nothing for me to post. And I became guilty and sad and distraught and fearful and lonely and... I needed to bake!



I also have a confession. I won. I won a giveaway. Like, over a month ago? And I didn't tell you about it... Whoops. Call it lazy, because that's what it is. Susan over at Sticky, Gooey, Creamy, Chewy had a POM Wonderful giveaway and I won some fab goodies. I got the Nigella Christmas cookbook and POM Wonderful juice! YESS! I've heard so much about it and now I could finally try. And only now I've gotten around to using some.



What to make? I have 6 lovely bottles and I needed a recipe. To tell you the truth, it didn't take long to decide. I am obsessed with cupcakes and it's no secret. So pomegranate cupcakes it is.



Pomegranate Cupcakes
24 regular cupcakes / 350 degree oven

1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
2-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup milk
1/2 cup pomegranate juice
2 teaspoons lemon zest

1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beat for 30 seconds between each.
4. Whisk together flour, baking powder, baking soda, and salt in a bowl.
5. Measure out milk and grapefruit juice together. Add zest.
6. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
7. Add about one third the milk/juice mixture and beat until combined.
8. Repeat above, alternating flour and milk and ending with the flour mixture.
9. Mix in pomegranate seeds.
10. Scoop into cupcake papers about half to two-thirds full (depending on whether you want flat or domed cupcakes).
11. Bake for 22-25 minutes until a cake tester comes out clean.

Note: These cupcakes tend to rise quite a bit and will overflow if you put too much batter in the cupcake paper. Keep it under two-thirds full.



But what could make these over the top and fabulous? I've been away from baking for awhile and I need something with a wow-factor to prove I can still do this thannng. A filling. A pomegranate inspired filling. Mousse. Yes, mousse would be wonderful...

Pomegranate Mousse Filling:

4 cups POM Wonderful Pomegranate Juice
Extra fine sugar
Lemon juice
1 pint Heavy whipping cream
2 Tbsp powdered sugar
5 Egg whites

Mix juices and fine sugar in a medium sauce pan and bring to a boil. Simmer for about 1 hour or until mixture has reduced to about 1 cups of liquid. Pour into a separate bowl, cover and chill in refrigerator.
Mix cream and powdered sugar in a chilled mix bowl until soft peaks form. Set aside.
Beat egg whites until still. Fold in whipped cream and 1 cup of juice reduction into egg whites. Gently mix until fully incorporated Set aside remaining cup of juice reduction to drizzle over frosted cupcakes.





Frosting. It can't be overwhelming and detract from the pomegranate flavor. Cream cheese is out. No chocolate, but that's pretty much a given with me. Butter cream. You can never go wrong with butter cream. And add a pomegranate twist. Because like I said, we're going over the top with this one.



Pomegranate Butter cream Frosting:

3 sticks Butter, at room temperature
4 cups powdered sugar
1 Tbsp clear vanilla
1 Tbsp milk
Pomegranate juice. (Add by tablespoons until it's the taste you like.)

Cream butter until fluffy and smooth.
Add powdered sugar and mix on low. Add vanilla and milk. Beat on high until all ingredients are incorporated and smooth. Frost or pipe frosting on to cupcakes.

End product?
BEST EVER. I ate four in one night. But let's pretend I didn't. The cupcakes themselves were really light, but the butter cream adds a heaviness. The mousse is really light and fluffy and adds a huge burst of flavor.



I actually had a TON of extra batter. So once I reached twenty cupcakes, I made a cake with the left overs. I had plenty to fill a 8 inch round pan. This worked out well because I wasn't able to make the mousse that same night. So I could at least try some of the cake to know if it was tasty. Honestly, it was the best texture I've ever had in a cake. And I think it was better than the cupcakes. I would definitely make the recipe as a cake again. With the butter cream of course!