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73.3p/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Pour the cream, rose water, condensed milk and pomegranate molasses into a mixing bowl. Use electric beaters to whisk into soft peaks. Carefully beat in the pomegranate juice then continue to whisk just until thickened. Pour the mixture into a freezeproof container and freeze for 2 hours.
Remove from the freezer and beat thoroughly with a fork. Return the container to the freezer for another 2 hours, beat again, then freeze for 4-6 hours until set. Remove from the freezer 5 minutes before serving to soften. Scoop the ice cream into bowls and top with the pomegranate seeds and dried rose petals.
Typical values per serving when made using specific products in recipe
Energy | 2,848kJ/ 685kcals |
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Fat | 50g |
Saturated Fat | 31g |
Carbohydrates | 51g |
Sugars | 51g |
Fibre | 0g |
Protein | 6.4g |
Salt | 0.2g |
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