Woohoo! Happy Friday everyone! I’ve got another ice cream recipe for you, and I’ve been DYINNNGGGGGGG to share it with you. We will be getting back to more savory recipes next week that are grill inspired. I promise. So, raise your hands if you love pomegranate! I’m obsessed with it. Actually, obsessed isn’t even a strong enough word to describe my love for it. Put it this way. If I could survive and live healthily on pomegranate, I would. Juice, chocolate-covered, etc…you name it, I’ve probably had it. I OBVIOUSLY had to make an ice cream with it, so I did…and here it is. ;)
I decided to give vanilla ice cream (my favorite) a moment to shine this time around, and instead of going extremely decadent with a bunch of chocolate, I decided to freshen it up a little bit with some pomegranate. There is still a LITTLE bit of chocolate thrown into this recipe, but it’s not as out of control as my last recipe. I tend to go a little overboard when it comes to “extreme decadence.”
This recipe is also a mash-up! Do you remember when I was explaining mash-ups in my last ice cream post?
To circle back, a mash-up is exactly what it sounds like. I took ice cream. I folded in a bunch of yummy ingredients, and I mashed it all together. Therefore, we have an ice cream mash-up!
As I did before, I tried my best to keep this recipe super simple once again. Instead of making your own ice cream (I know that not everyone owns an ice cream machine), you can always use a store-bought vanilla ice cream and just throw in the fillings. Read below in the recipe on how exactly you should do this.
I do want to mention how the texture came out when I put chocolate-covered pomegranate into the ice cream. The first time around, I put the pieces in whole, as in I did not chop them up. I didn’t love the texture and it made things a little bit hard to chew. The second time around, I chopped up the chocolate-covered pomegranate and this seemed to work out perfectly. You can also skip this ingredient all together and double the amount of dark chocolate and pomegranate you put in. Pomegranate can get expensive, but chocolate-covered pomegranate is even worse.
I hope everyone has super fun plans for this weekend! It’s supposed to be HOT here this weekend, and dry, but you know what, I’m so craving some dry heat. It’s been rather humid here in Colorado lately. This was one of the main reasons I wanted to move out here from the East in the first place! Boo to humidity!! Bring on the dryness! Zach and I are doing some more hiking this weekend and can’t wait to get back out into the mountains. This is our favorite way to spend the summer!
But first … Let’s talk beer!
Brewed By: Stone Brewing
Alcohol Content: 5.9%
Description: I was soooooo happy when I found out that this smoked porter with vanilla bean would be a frequent release of Stone Brewing. I remember the first time I had it, when they were doing their “trial run,” and I was just obsessed with it. Now, I know what you may be thinking. Porters? In July? Well, yes, of course. Porters. In July. While I was making this ice cream, I was making it with this beer in particular in mind. It’s so smooth, sultry and delicious (both the ice cream and the beer). This porter is the perfect pairing for this ice cream for it’s extreme vanilla factor. It’s literally like drinking dessert, and any time I can drink dessert, I am a happy camper. Give it a go next time you see it at the local beer store. You will not be disappointed.
P.S. I apologize for not having a photo of this beer. I was totally not thinking when I drank it, and recycled the bottle. :( I will update this post when I have saved the next one!
Have a great weekend everyone! See you all on Monday! Here is the handy dandy recipe!
Vanilla Ice Cream with Pomegranate and Dark Chocolate
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- FOR THE ICE CREAM
- 1 quart vanilla ice cream
- 2 teaspoons vanilla extract
- pulp from one vanilla bean
- 1 cup sweetened condensed milk
- 1 cup whole milk
- 2 cups heavy cream
- 8 large egg yolks
- 1 cup granulated sugar
- FOR THE FILLINGS
- 8 ounces dark chocolate chopped
- 3/4 cup pomegranate
- 1/2 cup chocolate covered pomegranate chopped (optional)
- waffle cones
- If you are making the ice cream:
- Combine the vanilla extract, vanilla bean pulp, and the sweetened condensed milk in a large saucepan over medium heat. Whisk to combine. Bring to a simmer and then add the whole milk and heavy cream. Stir occasionally for about 5 minutes and then remove from heat.
- In a large bowl, whisk the eggs yolks until they are light in color. Slowly add in the sugar and whisk to combine. At this point, the mixture should be on the thicker side. Now slowly temper the vanilla/cream mixture into the egg mixture by adding 1/2 cup of the vanilla/cream mixture at a time. Once about half of the vanilla/cream mixture is tempered in, you can transfer the egg mixture into the saucepan with the remaining vanilla/cream mixture. Cook the mixture over low heat, stirring frequently, until the mixture thickens slightly. Remove from heat and pour into a container. Allow for the mixture to sit at room temperature for about 20 minutes. and then cover and refrigerate for 2-4 hours.
- At this point, make sure you have done all of the necessary preparations for your ice cream machine (for example, make sure the container has been frozen and everything is ready to go). Now pour the mixture into your prepared ice cream machine and process per your manufacturer's instructions. This should take about 25-30 minutes depending on your ice cream maker.
- Taking your now churned ice cream, transfer to a freezer safe container. Gently fold in the dark chocolate chunks, pomegranate, and chocolate-covered pomegranate (if using) and mix until the ingredients are evenly dispersed.
- **Note** If you are using a store-bought ice cream. Remove the ice cream from the freezer and let stand at room temperature for about 15 minutes before you begin mixing in your fillings.
- Cover the freezer safe container with an airtight lid and freeze until the ice cream has reached the frozen consistency you desire.
- You may eat the ice cream without putting it straight into the freezer, but it will be more like soft-serve.
- The ice cream will keep in the freezer for a couple of weeks to a month. Enjoy!