Inspired by Azerbaijan's pomegranate orchards, this ice cream is made by reducing tart pomegranate juice and freezing it with just a touch of cream. Because it leans on fruit rather than cream, it stays far lighter than a rich dairy ice cream. Finished with a few saffron threads, it stands out both visually and in flavour on a brunch table.
Simmer the pomegranate juice with the caster sugar in a wide pan over medium heat, reducing it to half its volume, then remove from the heat and stir in the lemon juice.
Let the reduced pomegranate syrup cool to room temperature, then chill it thoroughly in the fridge.
Whip the chilled cream until softly foamy, then gently fold in the cooled pomegranate syrup.
Pour the mixture into a lidded container and freeze for 4 hours, stirring with a fork every hour, then garnish with saffron and pomegranate seeds before serving.
Don't step away from the pot while reducing the pomegranate juice; once it nears syrup consistency it can scorch very quickly. Allergens: contains milk and dairy (cream).
If you can't find saffron, scattering a few pomegranate seeds on top gives the same visual effect, just without that sharp floral note.
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