Description
This ice cream can be a drink or the real-deal, spoonable ice cream variety. The tartness of the pomegranate molasses makes this drink a refreshing summer treat. It’s a great way to use up some of those perfect in-season strawberries too!
Ingredients
Units
Scale
- 3 cups strawberries, hulled and chopped (about 1 lb)
- 1/2 cup pomegranate molasses*
- 1/3 cup sugar
- 1/2 teaspoon kosher salt (affiliate link)
- Seeds scraped from half a vanilla bean (or 1 teaspoon of good vanilla extract)
- 1 cup half and half
- 1/2 cup heavy cream
- 1/4–1/3 cup white or brown rum, cold
Garnish (optional)
- 1/2 heavy cream swirled with about 2 teaspoons pom molasses (0ptional)
- Strawberries to garnish (sliced, chopped or just placed on the side of the glass)
Instructions
- Place strawberries, pomegranate molasses, sugar, salt, and vanilla bean in blender or food processor (affiliate link), stir it around for a minute, then let rest for at least 1/2 hour at room temp, then puree until smooth. Put through a fine-mesh strainer (optional) for a very smooth drink. Mix in half and half, and heavy cream to combine.
- Transfer to quart container, cover, and place in the fridge and chill overnight, for best results.
- Add the mixture to ice cream maker, (be sure to leave enough room for the rum, which you will add at the 15 mark) and churn for about half-hour. Keep in eye on it and at about 15 minutes add the rum. (Follow your ice cream makers instructions and don’t overfill the vessel, it will expand a little bit, so don’t fill to the top)!
Garnish
- Using a whisk or hand mixer, whip the cream to stiff peaks. Swirl in the pomegranate molasses and top your drink.
*Pomegranate Molasses is an intensely flavored tart syrup made from the pomegranate fruit, not to be mistaken for the typical molasses found in stores, this one packs a tangy punch and is delicious!