Kataifi ice cream

Combine the granulated sugar and water in a pan and bring to a boil.

Once the sugar dissolves, take off the heat and stir in the vanilla extract; cool the syrup completely.

Thaw the kadaifi overnight in the refrigerator, then about an hour on the counter (or 30 seconds in the microwave).

Separate the strands over parchment paper and put them all in a 9 by 13 inch baking dish.

Pour the melted unsalted butter over and toss to coat as much of the kadaifi as possible.

Bake in a preheated 350 degree oven until golden and toasted, 30 to 35 minutes.

Break the kadaifi up a little, then pour all the syrup over and combine.

Cool to room temperature, then chill in the freezer or refrigerator until completely cold.

Soften the ice cream at room temperature 30 minutes.

Break up the ice cream in the stand mixer on low; cut up the kadaifi with a knife and add it a little at a time with the mixer on low, as much as desired, reserving a little for garnish.

Transfer back into the baking dish or freezer-safe containers and sprinkle with ground salted pistachios.

Freeze at least 30 minutes or an hour; a couple of hours to really firm up.

Scoop into serving cups, top with more pistachios and serve with sour cherry preserves.