STRAWBERRY-PISTACHIO ICE-CREAM SUNDAE
- 1 of 4 Place strawberries in medium-size bowl. Combine 1/2 cup of sugar and water in medium-size saucepan. Bring to boiling, swirling pan until sugar is dissolved. Pour over strawberries, tossing to combine. Refrigerate.
- 2 of 4 Combine remaining sugar and cornstarch in dish. Combine milk and cornstarch mixture in saucepan. Cook over medium heat until bubbly and thickened, whisking constantly. Remove from heat. Stir in half-and-half. Chill in freezer 15 minutes.
- 3 of 4 Strain syrup from strawberries into milk mixture. Freeze in ice-cream freezer, according to manufacturers directions. Stir in strawberries, pistachios and vanilla until blended. Pack in airtight container. Freeze at least 2 hours or overnight.
- 4 of 4 Spoon into sundae dishes. Serve with strawberry sauce and whipped cream, if you wish. Makes 5-1/2 cups.
Servings Per Recipe: