Pomegranate Molasses Ice Cream

I find this Pomegranate Molasses Ice Cream to be very satisfying, but you have to appreciate the tartness of the pomegranate juxtaposed against the sweetness of chocolate. If you prefer a completely tart experience, skip the chocolate. You could also try using the Cortas cherry molasses for another take on this recipe.

I was wandering the aisles at my local Indian grocery store when I spotted a small bottle of pomegranate molasses. I was intrigued! We never used this ingredient growing up, but apparently Indians are beginning to use it more commonly in marinades and chutneys.

The particular brand that I bought is from a company called Cortas which is a Lebanese company. I learned that pomegranate molasses is a staple in Lebanese households which use it in a wide variety of foods ranging from salads to desserts and everything in between.

It will now be a staple of my household for at least one key use: ice cream.

Add the evaporated milk to a blender along with the sugar and salt. (do not add the heavy cream yet because you do not want to whip an excessive amount of air into the cream)
Blend the evaporated milk and sugar/salt on the lowest setting until the sugar is completely dissolved, about 5 minutes.
Add the pomegranate molasses, heavy cream, and vanilla blend on the lowest setting until just combined, about 25-20 seconds.
Transfer to your ice cream machine and churn according to the machine's instructions.
After churning, add the chopped chocolate and then freeze.

Ingredients:

500 grams heavy cream
250 grams evaporated milk
120 grams pomegranate molasses
110 grams sugar
40 grams semi-sweet chocolate (chopped)
1 tsp vanilla extract
Pinch of salt