Line
an 8” x 4” loaf pan smoothly with plastic wrap; liner should extend
slightly beyond top edges of pan.
Pack ice cream into pan, spreading evenly and smoothing top
surface. Cover
and refreeze until solid.
To
make sauce, stir sugar and cornstarch together in saucepan. Blend in
water, berries and grenadine. Cook and stir until bubbling, thickened
and clear. Cool to room temperature.
Just
before serving, unmold ice cream. Cut crosswise into six rectangles
about 4” x 1¼”.
Cut ladyfingers apart, making 6 pairs. Separate top and bottom of
each pair. Wrap and freeze remaining ladyfingers for later use.
Place
bottom half of each ladyfinger pair, split side upward, on serving
plates. Top
each with an ice cream rectangle, then the other half of each
ladyfinger, forming ice cream sandwiches; turn sandwiches on their
sides. Spoon strawberry sauce over top. Serve immediately, garnished
with a dollop of whipped cream and/or a strawberry, if desired.
6
servings
Note:
Grenadine, a red fruit-flavored syrup, is available in the soft
drink/drink mix area of most grocery stores.
