Pomegranate Ice Cream - whipping cream

Method

• In a saucepan, heat the cream, milk, sugar and vanilla bean until the sugar has dissolved and the mixture is hot but not boiling.
• Whisk egg yolks in a bow and gradually add 1 cup of the cream mixture. When smooth, add it all back into the pan.
• Whisk constantly over low heat until it thickens slightly and coats the spoon, about five minutes. Don't let it boil.
• Remove the pan from the heat.
• Remove the seeds from the pomegranate and extract the juice with a mortar and pestle.
• Take the vanilla bean out of the pan and add the fruit juice. Put in the refrigerator for an hour until cool.
• Put everything ice cream maker and follow manufacturer's directions.