- 3/4 cup pomegranate juice
- 2 1/2 cups fat-free half and half
- 4 egg yolks
- 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
- 1 tablespoon vanilla
- 1/4 teaspoon salt
- 1 cup fresh papaya cut in chunks
- Simmer the pomegranate juice in a saucepan to reduce and thicken for 15 minutes. Remove from heat and cool before using.
- Heat the fat free half and half in a saucepan over medium heat to just before boiling. Set aside. In a separate mixing bowl place the SPLENDA(R) Granulated Sweetener and the egg yolks, mix at a speed #2 until pale yellow or light in color.
- Temper the hot half and half to the egg mixture; add the vanilla and the salt transfer back to saucepan and heat again at low heat until it thickens. Refrigerate over night.
- Place the mixture in the ice cream maker for 20 to 30 minutes, place in a chilled container and freeze for at least 4 hours before using. In a blender at high speed, add the vanilla ice cream and the papaya in chunks.
- Serve in a crystal glass, drizzle some of the pomegranate reduction on top.
- Optional: Garnish with a mint sprig and place some more of the fresh papaya on the bottom of the glass for a nice surprise. Creme the cassis can be used in place of pomegranate reduction.