Pomegranate Kiwi Ice Cream

Begin preparing the pomegranate sauce by seeding the pomegranates. Seeding can be done by cutting the poms in half, and then scoring the skin at about 1 inch intervals, allowing the skin to fan open a bit but still hold together. Take half of a pomegranate and hold it over a big mixing bowl that has a couple of inches of cold water in it. Whack the back of the pomegranate with a large ladle or spoon and let the seeds fall out into the water.

The good seeds will sink to the bottom of the water. The unwanted bits of skin and seed and membrane will float to the top and can be skimmed off. When finished, drain the seeds.

Prepare the kiwis by cutting them in half, then use a spoon to scoop out the flesh from the skin.

Add the pomegranate seeds and the skinned kiwis to a blender and pulse until well blended. This separates off the juicy part of the seed.

Thoroughly press and scrape the fruit mixture through a strainer into a saucepan. Add 3 tablespoons of sugar, more or less, depending on how tart you want it. Gently boil the juices, until the mixture is reduced by about a third and starts to thicken. Watch it carefully to make sure it doesn’t burn. Then remove it from the heat. Place the sauce in the fridge to cool it down a bit while preparing the rest of the ice cream.

For the ice cream base, stir together the whole milk, evaporated milk, sugar, vanilla, and salt. Stir in the cooled-down pomegranate sauce.

Prepare your ice cream maker according to manufacturer’s instructions and fill your container with the ice cream base. Make sure to leave some room for the ice cream to expand during freezing, and for the whipped cream.

Churn the ice cream until the ice cream is at the loose slush stage. Add the whipped cream (in proportion to the amount of ice cream mixture you poured into your machine), then continue to let the machine run its course. When it’s done you can put it into the freezer and freeze for additional hardening, if desired.

Yield: 1 1/2 quarts.