Total Time
Prep 0 mins
Cook 1 hr


Ingredients Nutrition


  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. 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. Whisk constantly over low heat until it thickens slightly and coats the spoon, about five minutes. Don’t let it boil.
  4. Remove the pan from the heat.
  5. Remove the seeds from the pomegranate and extract the juice with a mortar and pestle.
  6. Take the vanilla bean out of the pan and add the fruit juice. Put in the refrigerator for an hour until cool.
  7. Put everything ice cream maker and follow manufacturer’s directions.