Now that summer has arrived (whatever that means under our cloudy skies) the ice cream vans start tinkling through every afternoon. There’s something about that soft serve that grabs the attention of the nation like nothing else. ‘Ah, Mr Whippy’, my Dad used to sigh, with a reverential expression. Never mind the calories – this is the season where we all scream for ice cream.
If you want to try a healthier, more cow friendly option, how about this recipe from Nigella Lawson for ‘No Churn Pomegranate ice cream’. If you’re signing up for Ahimsa milk with the launch of door-to-door delivery in London and South Hertfordshire, it’s an even better excuse to make some at home. There’s no limit to the flavours you can experiment with.
2 pomegranates (plus seeds from a third for decoration, optional)
175g icing sugar
500ml double cream
METHOD Serves: 8
Juice the pomegranates and the lime and strain the juices into a bowl.
Add the icing sugar and whisk to dissolve.
Whisk in the double cream and keep whisking until soft peaks form in the pale pink cream.
Spoon and smooth the ice cream into the airtight container of your choice and freeze for at least 4 hours, or overnight.
Scatter with some pomegranate seeds before you eat it.