INGREDIENTS:                                                              pomegranate pistachio coconut icecream
½ cup coconut sugar
400ml organic full fat coconut milk
400ml organic full fat coconut cream
3 egg yolks, whisked
seeds from 1 vanilla bean pod
pinch Himalayan salt
1 cup pistachios, shelled, toasted & roughly chopped
½ cup pomegranate seeds

METHOD:
Heat sugar, coconut milk and cream, egg yolks & vanilla seeds on a low heat, stirring continuously until sugar is dissolved.
Remove from heat, allow the mixture to cool before tipping it into a small non-stick loaf tin & place in the freezer.
After 2 hours, remove mixture and stir in the pistachios and pomegranate seeds.
Stir the mixture hourly for 3-4 hours to prevent crystallization and for a smooth, creamy finish.
Freeze overnight.
Remove from freezer 10 minutes before serving.
Scoop into individual serves or tip it all onto a serving board and top with a few reserved pomegranate and pistachio nuts.
Then dig in!!!