POM And Pistachio Ice Cream

Prepare fresh pomegranate arils, if necessary.* In a bowl stir together cream, half-and-half, 3/4 cup of POM Syrup** and salt. Stir in food coloring to tint ice cream pink, if desired. Pour into can of ice cream maker.

Process ice cream according to manufacturers directions. Meanwhile, place a large bowl in the freezer. Transfer ice cream to the chilled bowl; stir in pistachios and reserved arils. Transfer ice cream to a freezer container, leaving 1/2 inch airspace at the top for expansion; cover tightly. Freeze at least 2-4 hours. At serving time, drizzle each serving with some of the remaining POM Syrup. Serve this pomegranate recipe.

**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.

**To prepare POM syrup, cut 2-3 POM Wonderful Pomegranates in half and juice using a citrus reamer or juicer to measure 1 cup, or use 1 cup of POM Wonderful 100% Pomegranate Juice. Combine juice and 3/4 cup of sugar in a small saucepan; bring to a boil. reduce heat and simmer about 20 minutes until reduced to 1/2 cup, stirring frequently.