Ingredients:
1 1/2 cup pomegranate juice
6 TBS granulated sugar
2 1/2 cup heavy cream
1 1/2 cup granulated sugar
3 tsp rose water
1 1/2 cup milk, whole
1 1/2 cup pistachios, shelled & chopped
1 cup pomegranate arils
Instructions:
In a small saucepan whisk over medium-high heat:
1 1/2 cup pomegranate juice
6 TBS granulated sugar
Bring to boil and cook until reduced by half, about 8-10 minutes.
Cool completely and chill in the refrigerator.
In a large bowl, whisk together until sugar is dissolved:
2 1/2 cup heavy cream
1 1/2 cup granulated sugar
3 tsp rose water
1 1/2 cup milk, whole
Pour into ice cream maker and follow manufacturer's directions until done.
For the last 5 minutes before it's done, pour into the ice cream mixture:
1 1/2 cup pistachios , shelled & chopped
Pour half of the ice cream mixture into a freezer-safe bowl.
Drizzle half of the pomegranate syrup over the ice cream mixture.
Use a thin knife, toothpick or bamboo skewer and make swirls with the syrup into the ice cream mixture.
Pour the remaining ice cream mixture over the swirls and repeat steps 8 & 9 with the remaining pomegranate syrup.
Freeze until firm, approximately 8 hours.
When ready to serve, scoop ice cream into serving bowls and garnish with:
1 cup pomegranate arils