Honey Frozen Yogurt with Pomegranate Swirl

Honey Frozen Yogurt
4 cups whole milk yogurt (or 2 cups Greek yogurt)
4 tablespoons honey (or to taste)

Pomegranate Swirl
2 cups pomegranate arils
4 tablespoons honey
2 tablespoon lemon juice
1/2 tablespoon cornstarch (or gluten free arrowroot powder)

Serves 6-8
Pomegranate Swirl
Place the pomegranate arils in a food processor and pulse a few times, just so the arils release their juices. The seeds inside the arils should stay intact.
Place the pomegranates, honey, lemon juice and cornstarch/arrowroot in a medium saucepan. Heat over medium heat until mixture comes to a boil. Simmer for a few minutes. Remove from the heat and let cool a little.
Strain through a sieve and discard the seeds. Refrigerate sauce until thoroughly chilled.

Honey Frozen Yogurt

If you use regular whole milk yogurt, strain 4 cups of whole milk yogurt through a cheesecloth or clean kitchen towel for at least two hours. Discard the whey.
Whisk the honey into the strained or Greek.

Without ice cream maker

Pour the yogurt mixture into a shallow bowl or pan. Freeze until almost solid, about 1-2 hours. Take out of the freezer, and thoroughly stir it with a fork. Put back into freezer and freeze again until almost solid. Scoop out the frozen mixture and place it into a food processor. Pulse until smooth. Transfer ice cream into a container suitable for freezing.

With ice cream maker

Transfer mixture to ice cream maker and follow its instructions. Transfer ice cream into a container suitable for freezing.

Pour the pomegranate sauce on top of the frozen yogurt. With a knife or a spoon, gently swirl the sauce into the frozen yogurt.
Cover and freeze until firm, about 2 hours. If you keep it frozen until completely solid, keep at room temperature to soften a bit before serving.

© Anja's Food 4 Thought. Recipe from http://www.anjasfood4thought.com