Frozen Tropical Mousse

This frozen mixture is topped with a pomegranate syrup and coconut. Cream cheese gives the ice cream a rich, smooth texture.

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Ingredients:

• 1 cup whipping cream
• 1/3 cup powdered sugar
• 2 Tbsp sour cream
• 4 oz cream cheese, softened
• 10 to 12 oz jar of pineapple curd (or lemon)
• 1 cup pomegranate juice
• 1/3 cup sugar
• 1/4 cup toasted coconut

Method

In large bowl whip cream until soft peaks form. Add powdered sugar, sour cream and cream cheese. Whip until stiff peaks form. Fold in pineapple curd. Pour mixture in an 8 x 8-inch pan. Put in freezer for 4 hours. In small saucepan combine pomegranate juice and sugar. Boil until reduced to 1/2 cup. Set aside. To serve, scoop ice cream into six sundae bowls. Pour pomegranate juice over each cup of ice cream. Sprinkle with toasted coconut.

Notes:

Number of servings: 6

Submitted By: Laurie Balcom
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