Finely dice 2 peach halves from the tin.
Heat together the cream, milk, half of the sugar, the diced peach and the pomegranate in a medium saucepan over a medium heat. Stir until the peaches are soft then take of the heat and set to one side. Whisk the egg yolks with the rest of the sugar until pale and thick.
Once the peach and pomegranate mixture has cooled pour over the yolks, whisking simultaneously until smooth.
Return to the pan and cook over a low heat, stirring at the same time, until the mixture thickens and coats the back off a spoon; usually 6-8 minutes.
Once thickened, transfer to a heat-proof bowl and sit inside a larger bowl that has iced water in it. Stir occasionally and allow the custard to cool. Pour into plastic lolly moulds and replace the handles on top. Sit upright in the freezer until frozen, usually 4-5 hours (overnight if possible).
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