Chocolate POMerdoodle Ice Cream

Ingredients

• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 2 tablespoons cocoa powder
• 1/4 teaspoon salt
• 3 cups whole milk
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1/2 cup POM Wonderful 100% Pomegranate Juice
• 1/2 cup heavy cream

Directions

1. In a medium bowl, whisk together the heavy cream, POM Wonderful 100% Pomegranate Juice, vanilla extract, and eggs until combined.
2. In a large saucepan over medium heat, combine the milk, salt, cocoa powder, flour, and sugar. Whisk constantly until the mixture thickens and comes to a low boil.
3. Reduce the heat to low and slowly pour in the egg mixture while whisking constantly. Continue to cook for 3-4 minutes or until thickened. Remove from heat and let cool completely before transferring to an airtight container and refrigerating for at least 4 hours or overnight.
4. Once chilled, churn in an ice cream maker according to manufacturer’s instructions until desired consistency is reached (about 20 minutes). Serve immediately or transfer to an airtight container and freeze for up to 2 weeks. Enjoy!