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Pour juice in a large mixing bowl.
Add the lime juice to the bowl through a sieve to catch the seeds.
Add the powdered sugar and whisk to dissolve.
Whisk in the cream and keep whisking until soft peaks form in the dainty pink cream.
Spoon and smooth the ice cream into a rigid plastic container with a tight-fitting lid. Freeze for at least 4 hours or overnight.
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Kimography 5 years agoI used a 100% pomegranate/blueberry juice when I made this (because just pomegranate juice was far too expensive for my budget). [I posted this recipe.]