Remove the pomegranate seeds and mash them into a bowl. Drizzle with rose water, lemon juice and a sprinkling of sugar and chill.
For the ice cream:
Cream the egg yolks with the sugar. In a saucepan, heat the milk, cream and vanilla pod until just below boiling point.Remove the vanilla pod and scrape the seeds into the milk-and-cream mixture. Bring up to just below boiling point again, remove from heat and mix with egg-yolk mixture, stirring continuously.Pour into a glass bowl set over a pot of boiling water (taking care not to let the bottom of the bowl touch the water). Stir continuously with a wooden spoon until it thickens. Do not allow to boil. Pour through a fine mesh sieve and set aside to cool.Beat egg whites to stiff peaks and fold into the custard. Pour mixture into an ice-cream machine and proceed according to the manufacturer's instructions.
Scoop ice cream into bowls and scatter with crushed pomegranate seeds.
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