2 cups whipping cream
3 tablespoons honey
3 egg yolks
¼ cup plus 1 tablespoon Cortas pomegranate molasses
Warm the cream and honey in a medium saucepan over medium heat until hot but not boiling. Remove from heat.
Energetically whisk in the egg yolks, one at a time. Strain through a fine mesh sieve. Set aside and let cool until it becomes room temperature. (It’s important to let the custard cool completely before adding the pomegranate molasses to avoid curdling).
Whisk in the pomegranate molasses. Transfer the mixture to an ice cream machine and churn according to manufacturer’s instructions.
Serve topped with pomegranate arils or a shot of pomegranate molasses.