The morale of this posting is: If at first you believe you fail, wait until the next day.
I thought pomegranate ice cream would be the perfect accompaniment for my upcoming Tequila Sunrise cupcakes. After searching online, I decided to try a recipe posted on www.AllRecipes.com for Creamy Pomegranate Ice Cream. I was quite disappointed after 40 minutes of churning that my ice cream was not freezing at all. (Granted, it was 74 degrees in the house and 80+ degrees outside.) So, I tossed the ice cream in the freezer and decided to postpone my cupcake project another day.
Pomegranate Ice Cream
1 cup heavy cream
1 cup sugar
1 cup pomegranate juice concentrate (the recipe called for juice, but I used concentrate for more intense flavor)
1 tsp. vanilla
A pinch of salt
Combine all ingredients together, and freeze according to your ice cream maker's manufacturer's instructions. I didn't bother to refresh my memory with instructions and churned it using my KitchenAid for approximately 40 minutes on speed 2. Worked wonderfully after a night in the freezer.