Coconut Pomegranate Ice Cream

This ice cream is perfect for the holidays. Creamy white custard studded with jewels of pomegranate seeds, it tastes and looks a little extra special.

I get way too excited when I see pomegranates in the super market. I love their flavor and can’t resist adding a few seeds to glasses of champagne or prosecco at holiday time.

Once I made a sparkling sangria out of it with a touch of Asian pear.

Hard to believe it took this long for me to get it into an ice cream but here it is. And it’s gooooooood.

Ingredients:

• 4 egg yolks
• 1 cup cream
• 2 cups whole milk
• 1 cup sugar
• 1 teaspoon coconut extract
• 1 1/2 cups sweetened shredded coconut.
• 1 cup pomegranate seeds

Directions:

• Whisk the egg yolks together in a heat proof bowl and set aside.
• Heat the cream, milk, sugar and salt together in a heavy bottomed saucepan.
• Remove mixture just before boiling and slowly pour into the egg yolks whisking  constantly.
• Strain the mixture back into the saucepan and heat until it thickens, until it covers the back of a wooden spoon.
• Pour back into the bowl, cover with plastic wrap so the wrap is touching the mixture and refrigerate for 3 hours or overnight.
• Remove the plastic wrap,  pour the mixture into an ice cream maker and process according to the manufacturer’s instructions.
• When ice cream reaches soft serve consistency, add the shredded coconut and carefully mix in the pomegranate seeds
• Secure the cover on the container and place in the freezer for a few hours or until ready to serve.