For the reduction:
4 cups 100% pomegranate juice (we use a citrus press to squeeze them)
1/2 cup sugar
1/4 cup lime juice from freshly squeezed lime
Combine all ingredients in a medium saucepan.
Bring it to a simmer, and let it go uncovered for about an hour until it’s reduced to 1 1/2 cups. It will be a syrup consistency.
¾ cup whole milk
¾ cup granulated sugar
1¾ cups heavy cream
1 tablespoon pure vanilla extract
1/2 cup pomegranate reduction
1. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours. Stir the pomegranate reduction gently into the cold mixture.
2. Turn on the ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
3. Garnish with pomegranate arils
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