Pomegranate Cream Icing Recipes

CREAMY POMEGRANATE ICE CREAM

Steps:

• Stir together the heavy cream and sugar. Stir in the pomegranate juice, vanilla extract, and salt. Add the mixture to an ice cream maker and freeze according to the manufacturer's directions.

POMEGRANATE ICE CREAM

Steps:

• Halve the pomegranates and knock the seeds out of one by hitting the back with a wooden spoon.
• Let the seeds fall into a bowl and set aside for garnish.
• Take the other 3 and squeeze the juice**, preferably in an electric juicer.
• Place the juice in a small saucepan and boil to reduce to approximately 4 ounces or until it thickens slightly and becomes syrupy.
• Allow to cool.
• Combine the Mascarpone and cream and whisk until just blended.
• Whisk in the pomegranate syrup and sugar and freeze in a plastic container (you can try using your electric ice cream freezer, if you don't think the"base mixture" is too thick for it to handle).
• Allow to soften before serving.
• Scoop the ice-cream on to a plate and sprinkle with the reserved seeds.
• **Note:Getting the seeds out of a pomegranate is best done by cutting it in half, holding the cut side down over a bowl and hitting the top side several times with a heavy wooden spoon.
• If you want the juice, extract it as you would from an orange or lemon.
• ** 1 medium sized pomegranate will yield about 1/2 cup of juice or about 3/4 cup of seeds.

POMEGRANATE BUTTER CREAM FROSTING RECIPE

Steps:

• * Note: To remove the seeds, roll the pomegranate on a cutting board, pressing down slightly. Then score the leathery skin into quarters and submerge it in a bowl of cold water. Gently break open the pomegranate and separate the seeds from the pith. The pith will float to the top of the bowl, and can be easily scooped off. Be sure to keep the fruit under water as you work, to prevent it from squirting on you and your clothing. Beat the butter until light and creamy, then gradually add the powdered sugar until the frosting is light and fluffy. Beat in the vanilla and pomegranate molasses. To frost a cake, cut the cake in half horizontally, and place the bottom on a cake plate. Spread one-fourth of the frosting over the cake and sprinkle with half the pomegranate seeds. Top with the other cake half and frost the top and sides of the cake with the remaining frosting. Sprinkle the cake with the chopped nuts and the remaining pomegranate seeds. This recipe yields enough to frost a 9-inch layer cake. Each serving: 390 calories; 235 mg. sodium; 62 mg. cholesterol; 26 grams fat; 15 grams saturated fat; 39 grams carbohydrates; 1 gram protein; 0.38 gram fiber.

POMEGRANATE CREAM CHEESE FROSTING

Steps:

• Using a handheld mixer, beat the cream cheese on medium speed until it is just soft.
• Add the butter and mix to fully incorporate.
• Add the sugar and mix well.
• Add the pomegranate molasses and beat to incorporate so that there are no streaks remaining.

POMEGRANATE CREAM ICING

Steps:

• In an electric mixer, beat the butter until soft, add the cream cheese and beat together until creamy. Gradually add the powdered sugar, until the mixture is is grainy, like breadcrumbs.
• Slowly add the pomegranate syrup and beat the mixture on high for about a minute and a half, until everything is smooth, creamy and fully incorporated. Refrigerate until needed, keep leftovers sealed and refrigerated.