Pomegranate Caramel Ice-Cream Sauce

1. 1

   Cut pomegranates in half and with a manual citrus juicer squeeze enough juice from 2 halves, pressing sides against center of juicer and pressing on any whole seeds in juicer with thumbs, to measure 2/3 cup.

2. 2

   With hands gently break remaining 2 pomegranate halves in two.

3. 3

   Bend back rinds and dislodge seeds from membranes.

4. 4

   In a dry 1 1/2-quart heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden.

5. 5

   Cook caramel, without stirring, swirling pan, until deep golden.

6. 6

   Add pomegranate juice (caramel will steam and harden) and cook overt moderately low heat, stirring, until caramel is dissolved.

7. 7

   In a small bowl stir together water and arrowroot and stir into caramel mixture.

8. 8

   Cook sauce, stirring constantly with a wooden spatula dn scraping bottom of pan frequently, until it just begins to boil nd od thickened.

9. 9

   Cool sauce.

10. 10

    Chill sauce, overed, until cold, about 2 hours.

11. 11

    Stir pomegranate seeds into sauce.

12. 12

    (Sauce may be made 2 days ahead and chilled, covered.)

13. 13

    Spoon sauce over ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.