No-Churn Pomegranate Ice Cream

• 2 pomegranates
• 1 lime
• 1½ cups powdered sugar
• 2 cups heavy cream

Juice the pomegranates and the lime, straining the juices into a bowl. You will have approximately ¾ cup of pomegranate juice. Reserve the pomegranate seeds for garnish.

Add the powdered sugar and whisk to dissolve.

Whisk in the cream and keep whisking until soft peaks form in the pale pink cream.

Spoon and smooth the ice cream into a rigid plastic container with a tight-fitting lid and freeze for at least 4 hours or overnight. Scatter with pomegranate seeds when you eat it.