Pomegranate ice cream with mascarpone

Ingredients for 1 servings:

• 2 pomegranates
• 1 lime(s)
• 125 g powdered sugar
• 250 g mascarpone
• 250 ml whipped cream
• possibly pomegranate, for decoration

Instructions

Working time approx. 25 minutes; Rest time approx. 5 hours 15 minutes; Total time approx. 5 hours 40 minutes

creamy fruit ice cream without an ice cream maker

Whip the cream and whisk it with the mascarpone. This works best if you “break” the mascarpone, meaning you beat it with an electric whisk until it becomes creamy, then gradually stir in the cream. Halve the pomegranates and juice them, just like citrus fruits. Then strain them through a sieve into a bowl. Squeeze the lime and add it to the pomegranate juice. Add the powdered sugar to the juice mixture and whisk vigorously until the powdered sugar has dissolved. Now fold in the mascarpone and cream mixture and then whisk again with the electric whisk. Pour the ice cream mixture into shallow, sealable plastic containers and freeze for at least 5 hours. I like to use several shallow containers, as the ice cream freezes faster. Stirring is not necessary when freezing, as the ingredients prevent large ice crystals from forming. However, there is nothing wrong with preparing it in an ice cream maker. To serve, let it thaw for 15 minutes and garnish with pomegranate seeds, if desired.