Pomegranate Ice Cream

1. 1

   In a saucepan, heat the cream, milk, sugar and vanilla bean until the sugar has dissolved and the mixture is hot but not boiling.

2. 2

   Whisk egg yolks in a bow and gradually add 1 cup of the cream mixture. When smooth, add it all back into the pan.

3. 3

   Whisk constantly over low heat until it thickens slightly and coats the spoon, about five minutes. Don't let it boil.

4. 4

   Remove the pan from the heat.

5. 5

   Remove the seeds from the pomegranate and extract the juice with a mortar and pestle.

6. 6

   Take the vanilla bean out of the pan and add the fruit juice. Put in the refrigerator for an hour until cool.

7. 7

   Put everything ice cream maker and follow manufacturer's directions.

* Per serving · 4 servings · Values may vary.

No additional tips available.