Prepare fresh pomegranate juice, if necessary.* Prepare fresh pomegranate arils, if necessary.** Whip heavy cream to stiff peaks; refrigerate. Combine eggs, yolks and sugar in a bowl and whisk. Place bowl over a pot of boiling water; whisk for 5 to 6 minutes until thick. Remove from heat and whisk until cool and smooth. Combine egg mixture with cream and fold. Stir in pomegranate juice. Pour half in desired vessel. Sprinkle with fresh arils. Pour on the rest, and freeze overnight.
Heat sugar and water until dissolved. Bring to boil; reduce heat and simmer 2 to 3 minutes. Remove from heat and cool. Add fresh arils and pomegranate juice; stir until combined.
Dip vessel in hot water and place on serving platter. Pour syrup and serve immediately. Organic eggs are generally paler than regular eggs, which helps give a semifreddo its creamy color.
*For 1 cup of juice, cut 2–3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
**To prepare fresh arils, score 1 large POM Wonderful Pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)