4 cups plain greek yogurt
1 1/2 cup frozen raspberries
4 tbsp  honey
I cup thickened heavy cream
Seeds of 1 pomegranate
1/3 cup crushed pistachios
 

 

1. Let the raspberries thaw and puree with a food processor. Strain the purée through a sieve to get rid of seeds (I don't, not required).

2. Add the yogurt to a mixing bowl and mix in the honey, and the raspberry purée.

3. With an electric beater, beat cream until it’s thick and add to the mixture – stir in gently.

4. Mix in 3/4 of the pomegranate seeds and half of the pistachios into the ice cream mixture and pour into your loaf tin and cover with cling film.

5. Place in the freezer over night.

6. Spoon into bowls and sprinkle on the rest of the pomegranate seeds and pistachio.