Strawberry Streusel Sundaes
Notes: This recipe is adapted from a creation by Leslie Revsin, a chef for Driscoll's berry growers in Watsonville, California from 1993 to 2000. The strawberry-sour cream ice cream must be frozen at least 3 hours to be firm enough to scoop.
How to Make It
Step 1
1
Scoop firm ice cream into bowls (1- to 1 1/2-cup size). Place in freezer.
Step 2
2
In a 2- to 3-quart pan over medium heat, stir pecans in butter until golden beneath skins, 3 to 5 minutes. Add brown sugar and stir until incorporated into butter, about 30 seconds. Remove from heat and gently stir in strawberries.
Step 3
3
Spoon berry mixture equally over ice cream in bowls. Serve with gingersnaps.
Ingredients
1/3 cup coarsely chopped pecans
1/4 cup (1/8 lb.) butter or margarine
1/4 cup firmly packed brown sugar
2 1/2 cups quartered strawberries
Gingersnap cookies (optional)
Directions
Step 1
1
Scoop firm ice cream into bowls (1- to 1 1/2-cup size). Place in freezer.
Step 2
2
In a 2- to 3-quart pan over medium heat, stir pecans in butter until golden beneath skins, 3 to 5 minutes. Add brown sugar and stir until incorporated into butter, about 30 seconds. Remove from heat and gently stir in strawberries.
Step 3
3
Spoon berry mixture equally over ice cream in bowls. Serve with gingersnaps.
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