Instructions: *NOTE: You can buy pomegranate juice at farmers markets. Otherwise, 4 medium-large ripe pomegranates should yield 1 1/2 cups juice plus 1/2 cup seeds. To make juice: Remove seeds from pomegranate membrane underwater.

Pulse seeds briefly (4 to 5 quick pulses) in blender or food processor and strain, collecting juice. If you are making your own juice, scoop the seeds out of the shells and reserve the shells as serving cups. Freeze the shells before filling, if possible, so they will keep the ice cream frozen. Heat orange juice in saucepan over medium-high heat until reduced to 1/2 cup.

Add sugar and stir until dissolved. Add pomegranate juice and chill. Mix chilled juices with half and half and process in ice cream maker until fairly thick, about 15 minutes. Add pomegranate seeds. Finish processing according to manufacturers directions. Serve ice cream in pomegranate shells.

Makes 1 quart, 4 to 6 servings. Each of 6

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.