Remove pomegranate seeds from the skin and peel. Cut melon from the skin. Cut approx. 250 g melon into small cubes. Puree the rest of the fruit flesh. Mix the puree, melon cubes and pomegranate seeds and fill into 8 ice cream cups (approx. 75 ml each). Freeze the ice cream for at least 4 hours. After 1-1 1/2 hours, place the stems in the frozen ice cream.