In alarge pot, combine the half and half, milk, sugar and salt and bring to a boil over medium heat.
In a separate small bowl, whisk together the cornstarch and remaining 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, stiring constantly, until the mixture begins to thicken and coats the back of a spoon (5-7 mins.)
Take the pot off the heat and stir in the vanilla extract and vodka. Let cool to room temperature.
Let the ice cream base chill in the refrigerator for at least 5 hours and then process according to the manufacturers directions on your ice cream maker (My Kitchenaid Ice cream Attachment took 30mins.)
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 an hour or two.
* Don't omit this, it keeps the ice cream super creamy!