Yogurt Ice Cream with Pomegranate

Ingredients

• 1 Vanilla bean
• 1 pinch ground cardamom
• 1 pinch Ground cinnamon
• 150 ml Heavy Cream
• 500 g plain yogurt
• 3 tbsp liquid honey
• 60 ml pomegranate juice
• 1 Pomegranate
• mint (for garnish)

Instructions

1. 1.

   Split the vanilla bean lengthwise, scrape out the seeds and combine with the bean, spices, and cream in a saucepan; bring to a boil. Remove from heat, strain through a fine sieve, and let cool. Whisk the yogurt with honey and pomegranate juice, whip the spiced cream until stiff, then fold into the yogurt mixture. Spread the batter in a shallow dish and freeze for about 4 hours, stirring every 30 minutes during the first 2 hours. Alternatively, churn in an ice‑cream maker for 25 minutes to reach a creamy consistency.

2. 2.

   Meanwhile halve the pomegranate, press the rind inward, and gently lift out the seeds with a spoon, removing the white membrane.

3. 3.

   Let the ice cream thaw briefly, pipe it into glasses using a large star tip, sprinkle with pomegranate seeds, and garnish with mint before serving.