In a thick-based saucepan over a medium to low heat mix together the soya milk and cream. Scrape in the vanilla seeds and bring to a simmer.
Beat the egg yolks and 150g of the caster sugar for 10 minutes, or until pale and creamy.
Add a little of the warm cream mixture to the egg mixture and mix to combine, then spoon the egg mixture into the cream mixture and cook gently, stirring continuously.
When nearing a boil, remove from the heat, strain and leave to cool.
Pour into a rectangular container and freeze. Once frozen, remove from the freezer and beat.
Freeze again until completely set. (Alternatively pour the mixture into an ice-cream machine and churn according to the manufacturer’s instructions.)
Add the pomegranate rubies and strawberries to a blender and pulse until puréed. Add the rose-water, remaining sugar and strawberry juice and pour into a separate container.
When semi-frozen, spoon the sorbet over the frozen soya-milk ice cream. Freeze and, once set, cut into thick slices to serve.
Cook’s note: Make the ice creams in individual bowls or moulds and serve on separate plates, garnished with sugared rose petals.