Whip cream, in a squeaky clean bowl, till soft peaks form and set aside.
Combine coconut milk and sugar in a medium sized saucepan and heat until small bubbles form at the edges and the sugar dissolves (approximately 3-5 minutes on medium heat). Take off heat and stir in the vanilla.
Gently pour the coconut milk mixture in the whipped cream and stir to combine. When mixed uniformly, pour into a jug and refrigerate to chill for minimum of 4 hours, overnight works best.
To make the ice cream, simply follow the makers’ instructions of your ice cream machine and get together a creamy coconut concoction. Once chilled, scoop out and serve with pomegranate seeds
Note: For those who don’t have an ice cream machine, pour the liquid mixture in a large dish and chill in the freezer for two hours, take out and check if the sides have frozen a bit. Using an electric hand blender or whisk stir vigorously, making sure that all frozen particles are broken down. Repeat this exercise every hour, for 3-4 times. Let it freeze overnight and you should have a sublimely smooth and creamy hand churned ice cream