Extract Pomegranate Juice: Cut open fresh pomegranates and extract the juice to yield approximately 2 cups. Strain the juice to remove any pulp.

Heat Cream and Milk: In a saucepan, combine heavy cream and whole milk over medium-low heat until it begins to simmer.

Prepare Egg Mixture: Whisk together egg yolks and granulated sugar until pale yellow and slightly thickened.

Temper the Eggs: Slowly drizzle half of the hot cream mixture into the egg mixture while whisking continuously.

Thicken the Mixture: Cook the combined mixture over low heat for 4–5 minutes, stirring constantly until it thickens slightly.

Strain the Custard: Remove from heat and strain through a fine mesh sieve into a clean bowl to remove any cooked egg bits.

Add Flavorings: Stir in the pomegranate juice, vanilla extract, lemon juice, and salt into the strained custard.

Chill the Mixture: Cover and refrigerate for at least 4 hours, preferably overnight.

Churn the Ice Cream: Pour mixture into an ice cream maker and churn according to instructions for 20–25 minutes.

Freeze to Firm Up: Transfer churned ice cream into an airtight container and freeze for at least 2 hours.

Serve and Enjoy: Scoop into bowls or cones and garnish with fresh pomegranate seeds.