pomegranate gulkand ice cream recipe – valentine day is close by. so what are you planning to cook for your valentine?
if you ask me, i know what the hubby will ask for…. no prizes for guessing what a true blue punjabi will ask….
no chocolate cake with vanilla ice cream or no chocolate dessert. its going to be the simple rajma chawal and kulfi…. thats it….. no roses, no chocolates….. no gifts, no nothing 🙁
i made this pomegranate gulkand ice cream just before v day so that you guys have one more recipe idea to add to your list… you can make this not only on valentine’s day but on any day…. and it also stays in my fridge till v day.
i chose this pomegranate gulkand ice cream for 3 reasons:
1: the pink color… the ice cream is supposed to have a pink color…. the color pink symbolizes love. unfortunately my ice cream was not pink, even not pale pink 🙁 guess its got to do with the gulkand i added to the ice cream. i could have added pink color, but i prefer to do without artificial colors.
2: rose…. a symbol of love. i did not want to add rose water or rose essence to the ice cream. so i added gulkand to the ice cream instead of sugar, which has given the ice cream an amazing rose fragrance and taste.
3: chocolate…. yet another beautiful ingredient closely connected with love and our loved ones. I made some hot and quick chocolate sauce to add an intense chocolate flavor to the delicate taste & flavors of the pomegranate and rose.
all in all, the result was a creamy, luscious, soft ice cream with the flavors and taste of pomegranates and roses….. drizzled with some hot chocolate sauce…… absolutely gorgeous…. you don’t have to believe me. you have to try this ice cream.
this is quick ice cream if you have ready pomegranate juice. or else you have to make the pomegranate juice. i have adapted nigella lawson’s pomegranate ice cream recipe from here. she has given an amazing recipe of no churn ice cream and no ice cream maker ice cream.
using this as a basic recipe, you can add your own choice of juices like strawberry, mango juice or dry fruits or fruit preserves to the ice cream.
below is the info for all who do not know about gulkand:
gulkand is a sweet preserve made from rose petals. the rose petals and sugar are kept in alternate layers in a glass jar in the sun for a week or more. after a week or so the gulkand is ready and its consistency is like a jam. you can have it directly or add it to recipes which require roses or rose extract.
its an ayurvedic medicine and is especially beneficial for its cooling properties in the summers. its also helps in reducing acidity in the body.
gulkand is easily available in india. but if you live abroad, you may not get it easily there. however, you can make it at home too.
serve the ice cream when your chocolate sauce is ready and hot. when taking the pics, the warm chocolate sauce got frozen on the ice cream like a choco bar chocolate layer…. you can almost see the chocolate layer…. 😉
and last but not the least. this ice cream can be made for kids too. making it is so easy. just keep it in the fridge to set and there you are ready to give it to your kids whenever they want it.
pomegranate gulkand ice cream recipe below:
- 500 ml fresh cream
- ⅔ cup gulkand
- juice of 2 pomegranates which is approx 1 cup of juice
- juice of 1 small lime
- 60 grams dark chocolate
- 125 grams white chocolate
- ½ cup milk
- ¼ cup roasted and shelled unsalted peanuts
- a few rose petals for the sauce and for the garnish
- 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.
- 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.
- 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 🙂
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.
lets begin pomegranate gulkand ice cream recipe:
1: remove the pomegranate seeds.
2: in a juicer, juice the pomegranate seeds or do what i did. that is if you don’t want to go through all the trouble of washing the parts of the juicer…. which is troublesome for me….. so i blended the pomegranate seeds with lime juice in a blender.
3: then strain the juice.
4: now you have a lovely dark pink pomegranate juice ready. two pomegranates yielded approx 1 cup of juice.
5: take cream and the fragrant gulkand in a bowl.
6: whisk or beat the cream till soft peaks form in the cream. i just did this with a wooden spoon. so you cannot see the peaks. don’t overdo as the cream may get buttery with the whey separating out. while beating or whisking cream, use this tip of keeping ice cubes below the bowl of cream and then whip or beat it.
7: add the pomegranate juice and mix it uniformly with the whipped cream and gulkand mixture.
8: pour in a container. cover it and freeze the ice cream for 5-6 hours or overnight.
8: before serving the ice cream, make the chocolate sauce. in a double boiler or microwave, melt the white and dark chocolates. take the chocolates with some milk added to it in a microwave safe bowl.
9: i microwaved on 70 power for 1.5 minutes. mix the melted chocolate well. add some crushed peanuts or whole peanuts to the sauce along with some rose petals. serve the pomegranate gulkand ice cream with hot chocolate sauce.