POM And Pistachio Ice Cream

In a bowl stir together cream, half-and-half, ¾ 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 ½ 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 POM syrup, combine 1 cup of POM Wonderful 100% Pomegranate Juice and ¾ cup of sugar in a small saucepan; bring to a boil. reduce heat and simmer about 20 minutes until reduced to ½ cup, stirring frequently.