By Shirley McMurtrie
Reserve 8 blackberries from 1 pint. Cook the rest of the berries with 2 tablespoons sugar in a saucepan over high heat until berries are just starting to break down. Transfer to a bowl and let sit in another bowl of ice water to chill. Blend the cooled berries, 1-pint vanilla ice cream, 12 ounces pomegranate juice and 1 cup milk until thick and creamy. Pour into tall glasses and top with the reserved berries.