Pomegranate Ice Cream
We're back from our summer break! It’s been a while since we’ve posted, but we've got lots of holiday-inspired posts coming up that you won't want to miss. Kicking them off is our first for Rosh Hashanah: Pomegranate Ice Cream.
Once upon a time there was no such thing as commercial pomegranate juice. You had to squeeze your own pomegranates (it sounds harder than it is). I once heard a story that I can't verify, but it's a wonderful story regardless if it's true or not.
In those days, before juice, there was a Pomegranate farmer whose wife wanted to get involved in the business. "I want to make juice," she told him. He didn't take her seriously, but he gave her a corner of the farm so she could "do her thing." Today, the wife's juice makes more money than the pomegranates.
And it's good we have juice to make pomegranate recipes when pomegranates themselves aren't in their prime. Like in this recipe.
For our first Rosh Hashanah recipe we're joining the first ever Jewish Holiday Blog Party, hosted by Jessie of Taste and Miriam of Overtime Cook, and sponsored by Kitchen Aid! At the end of the recipe, you can find links to many great bloggers with loads of inspiration for Rosh Hashanah recipes.
Pomegranate Ice Cream
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.
Ingredients:
10 to 13 large frozen strawberries
1/3 cup confectioners’ sugar
1 1/4 cup pomegranate juice
56 ounces vanilla ice cream, slightly defrosted
1. In a blender or food processor, combine frozen strawberries, confectioners’ sugar, and pomegranate juice.
2. 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.
3. 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.
To view and print the recipe, click here.
To kick off the celebration, Levana Kirschenbaum is giving away a copy of her fabulous new book, The Whole Foods Kosher Kitchen to three lucky winners. To enter, leave a comment on this post. Limit one entry per reader per blog so click over to the other participating blogs below for your chance at additional entries! Giveaway ends 5 a.m. Eastern time on September 11th, 2012.
Prize is sponsored by Levana and available to readers from all blogs participating in the Rosh Hashanah Blog Party. Prize can only be shipped within the U.S.
This is the first of hopefully many exciting Holiday Blog Parties, so if you would like to join in the fun, please email
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.
Stop by and check out some of these amazing Rosh Hashanah themed recipes on the following blogs:
Challah and Bread:
Marlene of The Jewish Hostess made Apple Challah
Amanda of The Challah Blog made Pomegranate Challah
Shelly of The Kosher Home made Apple, Honey and Pomegranate Challah!
Sides, Salads and Starters:
Sarah of Food, Words, Photos made Tzimmes (Rosh Hashanah Carrots)
Tali of More Quiche, Please made Roasted Beets and Butternut Squash
Roberta and Lois of Kosher Eye made Simanim Salad
Chanie of Busy In Brooklyn made Pomegranate Coleslaw
Rivki of Life in the Married Lane made Super Salad
Hannah of Cooking Manager made Beets Marinated with Ginger and Garlic
Sina of The Kosher Spoon made Pomegranate, Almond and Raisin Couscous
Hindy of Confident Cook-Hesitant Baker made Warm Roasted Beets with Farro
Sarah of Kosher Street made Sweet Potato Apple Tzimmes
Main Dishes:
Jessie of Taste made Smoked Salmon
Samantha of The Little Ferraro Kitchen made Chicken with Dates
Michele of Kosher Treif Cooking made Coconut Chicken Strips with two dipping sauces
Melinda of Kitchen Tested made Key Lime Glazed Duck
Stephanie and Jessica of The Kosher Foodies made Chicken Braised in Pomegranate
Liz of The Lemon Bowl made Beef Brisket
Estee of Anyone Interested? made Easy Breazy 5 Minute Brisket
Desserts and Drinks:
Miriam of Overtime Cook made Mini Apples and Honey Tarts
Laura of Pragmatic Attic made Fresh Ginger Honey Cake
Susan of The Girl in the Little Red Kitchen made Honey Caramel Apple Galette
Danielle of Hugs and Cookies xoxo made The World's Best Rugelach
Amy of What Jew Wanna Eat made an Apple and Honey Cocktail
Nick of The Baking Process made Apple and Date Honey Squares
Lisa of The Monday Morning Cooking Club made Honey Chiffon Cake and Traditional Honey Cake
Leah of Cook Kosher made Pomegranate Ice Cream
Nossi of The Kosher Gastronome made Non-dairy Key Lime Cheesecake Bar with Key Lime Caramel
Don’t forget to leave a comment at the bottom to win a free cookbook!
Note: Please note that not all the blogs contain exclusively kosher recipes. Please use your own discretion while perusing.
- Tags: Blogs, Jewish, Rosh Hashanah, Summer
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Comments (9)
Great idea! This looks so refreshing.
Looks so great! Would love to win a free cookbook.
When I saw the picture (beautiful photography btw), I automatically assumed that you used an ice cream machine. I can't believe how easy this is!
Looks delicious, so refreshing! Cant wait to try it out for Yom Tov!
The pomegranate ice cream is a great idea! Hope I win a free cookbook!
Love this recipe idea, and absolutely gorgeous pictures. Thanks for joining!
Yum! Looks so refreshing!
Fantastic recipe! Easy and looks so delicious! I'll be making this for dessert for our Rosh Hashana meal. Thanks!
This looks great! I'm making a dairy meal for first night dinner (vegetarian mushroom moussaka), and this will be a lovely dessert!