For the Ice Cream (start no less than 2 days ahead)
Prepare your ice cream maker, by putting the bowl in the freezer at least 24 hours before (if necessary)
In a large saucepan over low-medium heat, heat the milk and half of the cream until you can see it steaming. Turn the heat off.
In a separate bowl, whisk together the yolks, sugar and vanilla until light and creamy.
Very slowly drizzle the hot milk mixture into the yolks while stirring or whisking continuously then transfer the mixture back to the saucepan.
Heat over low heat, stirring constantly until it the 'custard' thickens. This will take around 10-15 minutes. You know it’s ready when you can draw a horizontal line with your finger through the film on the back of the spoon and the line holds for a few seconds without breaking or drips.
Place the remaining cream into a large bowl. Strain the custard into it and stir well. Allow to cool at room temperature for 30 minutes before transferring to the fridge to cool for at least 3 hours (overnight is best)
Grease and line an 8 inch (20cm) spring form cake tin with baking paper (makes the ice cream easier to remove), then wrap the base in plastic wrap and sit on a plate.
Transfer the ice cream custard mixture to your ice cream maker and churn as per the machines instructions (see notes to churn by hand)
In the last minute of churning add the frozen raspberries (or the last churn if churning by hand)
Pour into the prepared tin and smooth the top. Freeze for at least 8 hours.
For the pavlova - bake the night before or early in the morning
Preheat the oven to 120C / 250F / 100C fan forced. Draw a circle just slightly smaller than your 8 inch springform tin onto a piece of baking paper. Flip the baking paper over and lay it on a large baking tray.
Whisk the egg whites in a bowl until soft peak stage.
Sift over the cream of tartar and start whisking again.
Add the sugar 1 tablespoon at a time, then whisk the mixture until smooth and glossy and at firm peak stage.
Add the vanilla and mix through thoroughly.
Spoon the mixture onto your prepared baking tray and shape it with a spatula using the drawn circle as a guide.
Bake for 2 hours.
Turn the oven off. Let the pavlova cool in the oven with the door open until completely cool.
1 hour before serving - transfer the ice cream onto the serving dish and place back in the freezer
Whip the cream
Sit the pavlova on top of the ice cream base
Top the pavlova with the whipped cream, berries and pomegranate arils.
This recipe uses an ice cream maker. You can make the ice cream without one but you will need to churn by hand, by mixing it up every half an hour as it freezes, about 6 times in total.
Start this recipe early the day before or more. The other option is to use your favourite store bought ice cream and soften it enough to press into your cake tin.
You can store the pavlova in a large airtight container in the pantry.
See my tips in the post above for more information.
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).