Best Pomegranate Caramel Ice Cream Sauce Recipes
CREAMY POMEGRANATE ICE CREAM
My boys and I made this recipe for our 8th Annual Hopkins County Ice Cream Freeze Off.
Provided by Tami Armstrong
Categories Desserts Frozen Dessert Recipes Ice Cream
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Stir together the heavy cream and sugar. Stir in the pomegranate juice, vanilla extract, and salt. Add the mixture to an ice cream maker and freeze according to the manufacturer's directions.
Nutrition Facts : Calories 294.3 calories, Carbohydrate 41.1 g, Cholesterol 54.3 mg, Fat 14.7 g, Protein 0.8 g, SaturatedFat 9.1 g, Sodium 16.8 mg, Sugar 39 g
POMEGRANATE CARAMEL ICE-CREAM SAUCE
Categories Fruit Dessert Quick & Easy Low Sodium Winter Pomegranate Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Cut pomegranates in half and with a manual citrus juicer squeeze enough juice from 2 halves, pressing sides against center of juicer and pressing on any whole seeds in juicer with thumbs, to measure 2/3 cup.
- With hands gently break remaining 2 pomegranate halves in two. Bend back rinds and dislodge seeds from membranes.
- In a dry 1 1/2-quart heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Add pomegranate juice (caramel will steam and harden) and cook overt moderately low heat, stirring, until caramel is dissolved. In a small bowl stir together water and arrowroot and stir into caramel mixture. Cook sauce, stirring constantly with a wooden spatula dn scraping bottom of pan frequently, until it just begins to boil nd od thickened. Cool sauce. Chill sauce, overed, until cold, about 2 hours. Stir pomegranate seeds into sauce. (Sauce may be made 2 days ahead and chilled, covered.)
- Spoon sauce over ice cream.
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