I love recipes that are less than 5 ingredients. With so few ingredients you know it will be quick and easy, and there’s less room to make a mistake. Aside from the ease factor, the additions to the ice cream will add so much flavor; even if you’re using non-dairy ice cream, you’ll fool your tastebuds into thinking you’re enjoying the real thing. Recipe adapted from Faigy Grossman and Chavie Feldman. For photos see blog: http://www.cookkosher.com/~cookkosh/index.php?option=com_zoo&task=item&item_id=297&Itemid=8
10-13 large frozen strawberries
⅓ cup confections' sugar
1¼ cup pomegranate juice.
56 oz vanilla ice cream, slightly defrosted
In a blender or food processor, combine frozen strawberries, confectioners’ sugar, and pomegranate juice.
Add the defrosted ice cream and blend until combined. You can mix the ice cream with the blended fruit by hand to create an ice cream with swirls, however we prefer it mixed in completely.
Pour the mixed ice cream into the original container. You don’t even have to wash it out. Freeze until firm.
Garnish with fresh pomegranate seeds and serve. During the summer when pomegranates aren’t in season, I garnish it with blueberries.