Ingredients:

2 cups bottled POM Wonderful Pomegranate Juice
1 cup sugar
2 teaspoons fresh lemon juice
2 cups heavy cream
1 cup whole milk
3 tablespoons cornstarch
1/8 teaspoon salt
2 tablespoons pomegranate liqueur such as PAMA (optional)
3 ounces bittersweet chocolate, chopped into small chunks

Directions:

Combine pomegranate juice, sugar and lemon juice in a small saucepan over medium-high heat. Stir until sugar has completely dissolved. Bring to a boil, reduce heat and simmer over medium heat for 30-40 minutes, or until juice has reduced to about 1 cup. It should be the consistency of syrup.

Remove from heat and allow to cool for at least 30 minutes. Syrup can be stored in an airtight container in the refrigerator for up to two weeks.

Heat the milk in a saucepan over medium heat to warm it up. In a bowl, whisk the cornstarch and cream together until smooth. Add cream mixture to the saucepan and stir. Heat while stirring until mixture begins to boil.

Remove from heat and continue to stir for a few minutes. Pour the mixture into a bowl and let cool for about 5 minutes, stirring frequently to release the steam. Stir in the pomegranate syrup and salt.

Refrigerate for several hours or overnight, until well chilled.

Once chilled, freeze the mixture in your ice cream maker according to the manufacturer's instructions.

When ice cream has finished churning, scoop it into an airtight freezer container. Stir in the liqueur, if using and the chocolate bits. Freeze until desired firmness is reached.

Makes approximately 1 quart. 

Enjoy!