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Pomegranate gulkand ice cream recipe
Ingredients
- For the Ice cream
- 500 ml fresh cream
- ⅔ cup gulkand
- juice of 2 pomegranates which is approx 1 cup of juice
- juice of 1 small lime
- For the chocolate sauce:
- 60 gms dark chocolate
- 125 gms white chocolate
- ½ cup milk
- ¼ cup roasted and shelled unsalted peanuts
- a few rose petals for the sauce and for the garnish
Instructions
- Making the Ice cream:
- juice the pomegranate seeds. add lime juice to it.
- whip up the cream and gulkand till soft peaks are formed.
- add the pomegranate juice.
- mix it well.
- pour in a container and freeze for 5-6 hours or overnight.
- Preparing the Chocolate Sauce:
- microwave the chocolates with milk on 70 power for 1.5 or 2 minutes or melt the chocolate in a double boiler.
- add the peanuts and rose petals to the sauce.
- Serving the Ice Cream:
- scoop out the ice cream in glass or cup.
- pour the hot chocolate sauce on the ice cream.
- garnish with some peanuts and rose petals.
- enjoy 🙂
Notes
if you don't have gulkand, you could add honey or powdered or icing sugar instead.
both the dark and white chocolates can be used in half-half proportion too.
the left over chocolate sauce can be stored in the fridge and before serving can be warmed in the microwave oven.
both the dark and white chocolates can be used in half-half proportion too.
the left over chocolate sauce can be stored in the fridge and before serving can be warmed in the microwave oven.
