Pour 1/2 cup of pomegranate arils into a zip-top bag. Use a rolling pin the gently crush the arils and release their juice.

Add 1 cup of cream and the sugar to a medium saucepan. Warm over low heat until the sugar is dissolved. Remove from heat and stir in the remaining cream, milk, and vanilla extract. Snip the corner of the plastic bag and squeeze in the pomegranate juice. Mix well.

Refrigerate the mixture for several hours, or until thoroughly chilled.

Freeze the mixture in your ice cream maker according to the manufacturer’s instructions. When the ice cream has a soft serve consistency, add the remaining 1/2 cup of pomegranate arils and the dark chocolate. Mix well.

Eat immediately or freeze ice cream for several hours for a firmer, scoopable texture.