🍦 Pomegranate Swirl and Pistachio Ice Cream

This recipe uses a standard custard base (Philadelphia style or American style ice cream) and adds the fruit swirl and nuts.

Category	Ingredient	Quantity	Notes
Pomegranate Swirl	Pomegranate juice	1 cup	100% juice, not from concentrate.
	Granulated sugar	2-3 tablespoons	To taste, adjust based on juice sweetness.
Ice Cream Base	Heavy cream	$2$ cups
	Whole milk	$1$ cup
	Granulated sugar	$\frac{3}{4}$ cup	Adjust to taste.
	Vanilla extract	1 teaspoon
	Pinch of salt	$\frac{1}{4}$ teaspoon	Enhances flavor.
Mix-ins/Topping	Pomegranate arils (seeds)	$\frac{1}{2}$ cup	Plus extra for topping.
	Pistachios	$\frac{1}{4}$ cup	Chopped, for mix-in and topping.

In a small saucepan, combine the pomegranate juice and 2-3 tablespoons of sugar.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer.
Cook for 15-20 minutes, stirring occasionally, until the liquid has reduced to about $\frac{1}{3}$ to $\frac{1}{2}$ cup of thick syrup that coats the back of a spoon.
Remove from heat and let the syrup cool completely. It will thicken more as it cools.

In a large bowl, whisk together the heavy cream, whole milk, $\frac{3}{4}$ cup sugar, vanilla extract, and salt. Stir until the sugar is fully dissolved.
(Note: For a richer, French-style base, you would temper egg yolks into the warm milk mixture, but this simple base is quick and reliable.)
Cover the bowl and refrigerate the base for at least 2 hours (or preferably overnight). A cold base churns better.

Following your ice cream maker’s instructions, pour the chilled base into the machine.
Churn for 20-30 minutes, or until the ice cream is the consistency of soft-serve.

In a loaf pan or airtight container (as shown in the image), layer the churned ice cream:
- Spoon $\frac{1}{3}$ of the soft ice cream into the bottom of the container.
- Drizzle $\frac{1}{3}$ of the cooled pomegranate syrup over the top.
- Sprinkle with $\frac{1}{3}$ of the pomegranate arils and chopped pistachios.
- Repeat the layers until all ingredients are used, ending with a layer of the syrup and nuts/arils on top.
Use a knife or spoon to gently swirl the syrup through the ice cream a couple of times. Do not over-mix, as you want distinct ribbons of color.
Cover the container and transfer it to the freezer. Freeze for 4-6 hours until firm.