Lebkuchen Ice Cream with Pomegranate Sauce

Ingredients

• 300 ml whipped cream (at least 30% fat)
• 1 egg yolk
• 75 g sugar
• 20 ml rum
• 1 vanilla bean (pulp)
• 100 g Lebkuchen
• 0.5 tsp Lebkuchen spice
• 150 ml whipped cream (at least 30% fat)
• 1 packet vanilla sugar
• 2 pomegranates
• 1 tbsp honey
• 1 raw lemon (juice)

Instructions

1. 1.

   Whisk the egg yolk until frothy. Heat the sugar with 50 ml water until the sugar dissolves. Let it cool slightly and stir in the rum with the eggs. Whisk over a hot water bath until creamy and add the vanilla pulp. Remove from heat and stir in cold. Whip the cream until stiff and fold in gently. Finely crumble the Lebkuchen and mix in the Lebkuchen spice.

2. 2.

   Fill the mixture into 4 molds (diameter 6 cm), smooth the tops and place in the freezer for at least 4 hours. For the sauce, lightly whip the cream with the vanilla sugar. Halve the pomegranates and scoop out the seeds, catching the juice. Mix the juice with about 4 tbsp water, honey, and lemon juice. Warm briefly so the honey dissolves. Add the pomegranate seeds and chill. Pour the parfaits from the molds onto plates and serve garnished with vanilla cream and pomegranate sauce.