Ingredients
- 1 1/2 cups fat-free half and half
- 1/2 cup milk I used 1%
- 1/4 cup sugar
- Pinch of salt
- 1 tablespoon cornstarch
- 4 teaspoons milk
- 1/2 teaspoon vanilla extract
- 1 tablespoon vanilla vodka
- 3 tablespoons pomegranate seeds
- 3 tablespoons dark chocolate chopped
Instructions
- In a large pan, combine the half and half, 1/2 cup of milk, the sugar and salt and bring to a boil over medium heat.
- In a separate small bowl, whisk together the cornstarch and 4 teaspoons of milk until smooth and well combined.
- Once the milk mixture is boiling, stir in the cornstarch and whisk quickly to avoid the cornstarch becoming lumpy. Cook on medium heat, stirring constantly, until the mixture begins to thicken and coats the back of a spoon (about 5 to 7 minutes.)
- Take the pan off the heat and stir in the vanilla extract and vodka. Allow to cool to room temperature.
- Let the ice cream base chill in the refrigerator for at least 5 hours and then process according to the manufacturer's directions on your ice cream maker (my KitchenAid took 30 minutes.)
- In the final minutes of processing, add in the pomegranate seeds and chopped dark chocolate.
- Serve right away as soft serve or let the ice cream harden a bit in the freezer for 1 to 2 hours.