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Pomegranite and Raspberry Ice Cream
4 cups plain greek yogurt
1 1/2 cup frozen raspberries
4 tbsp honey
I cup thickened heavy cream
Seeds of 1 pomegranate
1/3 cup crushed pistachios
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Let the raspberries thaw and puree with a food processor. Strain the purée through a sieve to get rid of seeds (I don't, not required).
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Add the yogurt to a mixing bowl and mix in the honey, and the raspberry purée.
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With an electric beater, beat cream until it’s thick and add to the mixture – stir in gently.
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Mix in 3/4 of the pomegranate seeds and half of the pistachios into the ice cream mixture and pour into your loaf tin and cover with cling film.
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Place in the freezer over night.
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Spoon into bowls and sprinkle on the rest of the pomegranate seeds and pistachio.
