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. Grab a medium bowl and whisk the eggs with the heavy cream, POM Wonderful 100% Pomegranate Juice, and vanilla extract until the mixture looks even.
2. Set a large saucepan over medium heat, then add the milk along with the sugar, flour, cocoa powder, and salt. Keep the whisk moving as it cooks, until the base thickens and begins to bubble gently.
3. Turn the burner down to low. With the whisk going, drizzle in the egg mixture slowly. Cook for 3-4 minutes more, stopping when the custard has thickened. Take the pan off the heat, let the mixture cool all the way down, then place it in an airtight container and refrigerate for no less than 4 hours, or overnight.
4. When the base is cold, churn it in an ice cream maker, following the manufacturer's directions, until it reaches the texture you want, about 20 minutes. Serve it right away, or move it to an airtight container and freeze for up to 2 weeks.