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Recipe Summary

prep:
45 mins
chill:
15 mins
freeze:
2 hrs or overnight
Yield:
5-1/2 cups
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • Spoon into sundae dishes. Serve with strawberry sauce and whipped cream, if you wish. Makes 5-1/2 cups.

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Reviews

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