Honey Frozen Yogurt with Pomegranate Swirl

• 2 cups pomegranate seeds
• 2 tablespoons fresh lemon juice
• 1/2 tablespoon cornstarch
• 1/2 cup mild honey, such as acacia
• 2 cups full-fat plain Greek yogurt

1. In a food processor, pulse the pomegranate seeds until they release their juice; transfer the seeds and juice to a medium saucepan.
2. Whisk the lemon juice, cornstarch and 1/4 cup of the honey into the pomegranate juice and bring to a boil.
3. Simmer over moderate heat until the pomegranate sauce is thickened, about 5 minutes; remove from the heat and let cool slightly.
4. Strain the sauce through a sieve into a bowl; discard the seeds.
5. Refrigerate the sauce until well chilled.
6. Meanwhile, in a bowl, whisk 1/4 cup of honey into the yogurt.
7. Scrape the yogurt into an ice cream maker and freeze according to the manufacturers instructions.
8. Transfer the frozen yogurt to a metal loaf pan and pour the pomegranate sauce on top.
9. Using a knife or spoon, gently swirl the sauce into the yogurt.
10. Cover and freeze the yogurt until firm, about 2 hours, then serve.

pomegranate seeds, lemon juice, cornstarch, honey, fullfat plain

Taken from www.foodandwine.com/recipes/honey-frozen-yogurt-with-pomegranate-swirl (may not work)