A very tasty mild pomegranate ice cream with a sour and spicy touch. Serve with finely chopped basil leaves or a freshly made pesto made from basil and Styrian pumpkin seed oil.
Some time ago Rene made a pomegranate ice cream from fresh seeds, which probably tasted very bitter. Hence my attempt with the puree/juice from Ponthier. Unfortunately, this doesn't make the color of the ice cream that special, which is why I quickly added two or three nudges of pomegranate syrup. That wasn't such a good idea for me, the color got better, but I can taste the syrup. Next time I'll have raspberry powder ready for coloring.
