Pomegranate & Lime Ice Cream

Ingredients

Method

1. Carefully separate the egg yolks using your hands or spoons. Put aside the egg whites for another recipe.
2. Whisk the egg yolks and sugar in a bowl, with an electric mixer, until thick and light in colour.
3. Add the mascarpone cheese, pomegranate powder and lime juice. Gently stir in the powder to avoid it going everywhere.
4. Continue whisking until thoroughly mixed.
5. Decant into a freezer suitable dish and freeze for at least 6 hours.

Notes

I tend to double up this recipe to make enough for a few days.

You can use up the egg whites by making chocolate mousse.

Kit tasting notes: A perfectly enjoyable but fairly tame flavour profile. At least compared to the weirder flavours I've made. I'm glad I added as much lime as I did because it provides a necessary punchy comparison to the subtler pomegranate. I should have used fresh lime juice and zest but I think I went shopping in a bit of a rush.

Recipe Source: Kit