⅔ cup white sugar
½ cup unsweetened cocoa powder
3 egg yolks, beaten
2 ⅔ cups heavy cream
¼ cup pomegranate molasses (or ¼ cup pomegranate juice concentrate + 2 tablespoon sugar)
In a stand mixer, stir together sugar and cocoa. Add egg yolks and blend on low. With the mixer remaining on low, add cream a little at a time. Once all cream is incorporated, continue to mix until soft peaks are formed, then add in the pomegranate molasses and blend thoroughly. Chill mixture in refrigerator for roughly half an hour.
Freeze according to manufacturer's instructions for your ice cream maker. Pour ice cream into a suitable freezing container and allow to freeze until set hard.
Recipe Credit: Cherry Tea Cakes