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My friend Inka Piegsa-quischotte enjoyed our links to Pomegranates and the recipes we had featured in The Big Blend Magazine. She asked about the possibility of Pomegranate ice cream. So, I checked with my contacts at POM Wonderful before reinventing the wheel. They provided a wonderul recipe.

POM and Pistachio Ice Cream.


  • Juice from 4-6 large POM Wonderful Pomegranates to make 1 cup POM Syrup* or 2 cups POM Wonderful 100% Pomegranate Juice
  • 1 cup arils from 1 large POM Wonderful Pomegranate
  • 1 1/4 cups heavy whipping cream
  • 1 1/4 cups half-and-half or light cream
  • 1/8 teaspoon salt
  • Few drops of red food coloring (optional)
  • 3/4 cup chopped shelled pistachios
  • Garnish (optional):
  • *Pom Syrup


  • 1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater 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.
  • 2. In a bowl stir together cream, half-and-half, 3/4 cup of POM Syrup* and salt.
  • 3. Stir in food coloring to tint ice cream pink, if desired.
  • 4. Pour into can of ice cream maker.** Process ice cream according to manufacturers directions. Meanwhile, place a large bowl in the freezer.
  • 5. 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.
  • 6. At serving time, drizzle each serving with some of the remaining POM Syrup.


*To prepare POM Syrup, cut 4-6 POM Wonderful Pomegranates in half and juice using a citrus reamer or juicer to measure 2 cups, or use 2 cups of POM Wonderful 100% Pomegranate Juice. Combine juice and 1-1/2 cups of sugar in a small saucepan; bring to a boil. Reduce heat and simmer about 20 minutes until reduced to 1 cup, stirring frequently.

**Freezer Method: If not using a commercial ice cream maker, pour mixture into a shallow baking pan. Cover and freeze several hours or until nearly firm. Break up frozen mixture with a fork. Working with half of the mixture at a time, turn into a blender or food processor; process until fluffy. Immediately return mixture back to pan; cover and freeze until firm.

Thank you POM for helping me out with this delicious recipe and thank you Inka for asking about POM ice cream.

By the way, those of you who love to travel, you may want to check out Inka’s website, her articles are great.

Pom Wonderful has all sorts of wonderful information on this wonderful fruit.

Big Blend Magazine

“Success” was Indie Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards