A rich ice cream dessert for the gourmet cook..
Buy Raw Pistachio kernels here...
Crush macaroon cookies; add pistachios and coarsely chop in a blender or processor.
|1/4 cup raw pistachio kernels
1/4 cup sugar
1 tsp lemon juice
2 tsp cornstarch
1 pint pistachio ice cream
|1 cup strawberries
12 macaroon cookies
3 cups whipped cream
whole strawberries for the top
Spread mixture in ungreased 10 inch pie plate. With fingertips, press to cover the
bottom of the plate evenly with the mixture. Set aside.
Place cleaned and crushed berries, sugar, lemon juice and cornstarch in a medium
saucepan. Cook over low heat, stirring until the mixture thickens. Let cool.
Spread berry mixture in pie plate. Cover and freeze for 30 minutes. When frozen, spread
slightly softened ice cream evenly over the top and refreeze. Top with whipped cream.
Decorate with whole berries.
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