In a medium saucepan, heat orange juice over medium-high heat until reduced to 1/2 cup. Add unrefined cane sugar, and stir until dissolved. Stir in pomegranate juice; remove from heat and refrigerate until cool.
Combine chilled pomegranate juice mixture with milk and process in an ice cream maker until thick, about 15 minutes. Add pomegranate seeds. Finish processing. Serve with persimmon pie.
Pomegranate Ice Cream
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: Calories 194,Fat 3,Perfat 14,Cholesterol 11,Carbo 40,Protein 4