In a small, Northern Vermont Kitchen, we sate our appetites with homemade meals and a love of local ingredients.

Pomegranate, Rosewater, Honey and Cardamom Ice Cream

My aunt has started keeping bees, and I was the lucky recipient of some of her honey. And with that in mind, I decided to make a dessert that was worthy of her hard effort and honey love.

I had some coconut milk on hand, and some aromatic spices that wanted to play together – so this dessert was born.

Note: The ice cream does get really hard so you’re going to want to let it thaw for a few minutes before you decide to indulge. But, man oh man.

This is a keeper of a dessert.

Pomegranate, Rosewater, Honey and Cardamom Ice Cream

Serves 2-4.

Ice Cream Ingredients:

2 cups full-fat coconut milk

2 teaspoons rosewater

2 teaspoons pomegranate molasses

½ teaspoon salt

½ teaspoon cardamom

Garnishes:

1 tablespoon honey

2 teaspoons rose petals

2 teaspoons pomegranate seeds

1 cardamom pod, roughly ground in a mortar and pestle

Instructions:

Place a bowl in the freezer for 20 minutes.

Place all of the ingredients in a blender and process until it’s frothy.

Pour into the chilled bowl, and lightly cover with plastic wrap.

Freeze for 1 hour.

Garnish the ice cream and freeze for an additional 2 hours, or until fully set.

Remove from freezer 20 minutes before devouring.

(Photo by Launie Kettler)

Leave a Reply

Your email address will not be published. Required fields are marked *