Pomegranate-Swirled Ice Cream with Rosewater & Pistachios

Pomegranate-Swirled Ice Cream with Rosewater & Pistachios

Rosewater is the secret ingredient that makes this pomegranate ribboned ice cream so addicting! Recipe by Laura Bashar of Family Spice



  1. In a small saucepan whisk over medium-high heat:
    • 1 1/2 cup pomegranate juice
    • 6 TBS granulated sugar
  2. Bring to boil and cook until reduced by half, about 8-10 minutes.
  3. Cool completely and chill in the refrigerator.
  4. In a large bowl, whisk together until sugar is dissolved:
    • 2 1/2 cup heavy cream
    • 1 1/2 cup granulated sugar
    • 3 tsp rose water
    • 1 1/2 cup milk, whole
  5. Pour into ice cream maker and follow manufacturer's directions until done.
  6. For the last 5 minutes before it's done, pour into the ice cream mixture:
    • 1 1/2 cup pistachios , shelled & chopped
  7. Pour half of the ice cream mixture into a freezer-safe bowl.
  8. Drizzle half of the pomegranate syrup over the ice cream mixture.
  9. Use a thin knife, toothpick or bamboo skewer and make swirls with the syrup into the ice cream mixture.
  10. Pour the remaining ice cream mixture over the swirls and repeat steps 8 & 9 with the remaining pomegranate syrup.
  11. Freeze until firm, approximately 8 hours.
  12. When ready to serve, scoop ice cream into serving bowls and garnish with:
    • 1 cup pomegranate arils

Pomegranate-Swirled Ice Cream with Rosewater & Pistachios Detail

Prep Time: 10 min
Cook Time: 1 hour mix time
Inactive Time: 8 hour freeze time
Difficulty: Intermediate
Servings: 8
Serving Size: 1/2 cup

Serving Suggestions: If you want to drizzle pomegranate syrup over the ice cream when you are serving it, only swirl in approximately half of the syrup prior to freezing the ice cream. Reserve the remaining half of the syrup to serve.

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