juice of 2 pomegranates which is approx 1 cup of juice
juice of 1 small lime
for the chocolate sauce
60gramsdark chocolate
125gramswhite chocolate
½cupmilk
¼cuproasted 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.