Extract seeds from a pomegranate and blend into a smooth puree. Strain through a fine mesh sieve to obtain 2 cups of juice.

In a saucepan over medium-low heat, combine heavy cream and whole milk, stirring until just simmering.

In a separate bowl, whisk egg yolks and sugar until pale and fluffy.

Gradually mix the warm milk into the egg yolk mixture, whisking continuously to prevent curdling.

Return the mixture to the saucepan and cook on low heat, stirring until the custard thickens.

Strain the custard into a bowl, then stir in the pomegranate juice, vanilla, lemon juice (if using), and salt until well combined.

Cool the mixture to room temperature, then refrigerate for at least 4 hours or overnight.

Churn in an ice cream maker or pour into a container and freeze, stirring every 30 minutes until creamy.

Once firm, scoop into bowls or cones and garnish with pomegranate seeds.