2 tablespoons water
1/2 teaspoon gelatin
1 1/2 cups POM juice
1/2 cup plus 2 tablespoons sugar
1/2 cup heavy cream
Put the water in a small saucepan and sprinkle the gelatin over the top. Let it sit for a few minutes, then turn the heat on low. After a minute or two, swirl the pan. When the gelatin no longer looks grainy, pour in the POM juice. Add the sugar and salt. Whisk gently until the sugar is fully dissolved.
Transfer the juice mixture to a bowl and refrigerate until chilled (it shouldn’t have been hot, just luke warm, so this should take no more than a couple of hours). Stir in the cream. Freeze in an ice cream maker until soft and fluffy, then put it in the freezer to firm.