In my previous recipe with pomegranate molasses, I mentioned that I’m loving replacing grenadine, which I was such a sucker for as a child, with sugar-free pomegranate molasses.
I used to put grenadine on everything (I mean everything), a bit like American children use chocolate syrup or ketchup on all kinds of foods.
So yes, my chocolate milk was grenadine milk instead and my ice cream topping syrup was grenadine too.
I put it in other foods as well which neither I would care to mention nor you would care to know about because the combination doesn’t exactly entice the appetite.
So, properly, pomegranate molasses had to go in ice cream this week. It surprised me with more than an incredibly fruity pomegranate flavor.
It had that je ne sais quoi, somewhat serious taste, redolent of burnt caramel or bittersweet chocolate. And that color, my friends, that color was just sublime.
A gorgeous caramel brown which, to coffee lovers like you and me, is all it takes to evoke deliciousness.
Pomegranate Molasses Ice Cream Recipe
4 servings
- 2 cups whipping cream
- 3 tablespoons honey
- 3 egg yolks
- ¼ cup plus 1 tablespoon Cortas pomegranate molasses
Warm the cream and honey in a medium saucepan over medium heat until hot but not boiling. Remove from heat. Energetically whisk in the egg yolks.
Strain through a fine mesh sieve.
Set aside and let cool until it becomes room temperature. (It’s important to let the custard cool completely before adding the pomegranate molasses because the latter is acidic and will cause the custard to curdle if it’s warm.)
Whisk in the pomegranate molasses. Transfer the mixture to an ice cream machine and churn according to the manufacturer’s instructions.
Serve topped with pomegranate arils or a shot of pomegranate molasses.
