Pistachio-Coconut Sorbet

1 recipe Glazed Pistachios (see recipe below)

1 13-1/2-ounce can unsweetened coconut milk

1 cup cream of coconut

1 cup half-and-half or light cream

1 teaspoon finely shredded lemon peel

Prepare Glazed Pistachios; set aside. In a large bowl whisk together the coconut milk, cream of coconut, half-and-half, and lemon peel. Pour into a shallow 2-quart freezer container. Cover; freeze for 5 to 6 hours or until nearly firm, stirring once.

Break up frozen mixture. Transfer to a chilled large mixing bowl. Beat with an electric mixer on low to medium speed until smooth but not melted. Stir in glazed pistachio pieces. Return to freezer container. Cover and freeze about 8 hours or overnight until firm.

To serve, scoop into 8 small dessert dishes. Makes 8 servings.

Glazed Pistachios: Butter a 12-inch piece of foil; set aside. In a heavy medium skillet combine 1/2 cup pistachio nuts, coarsely chopped; 1/2 cup pistachio nuts, coarsely chopped; 1/4 cup sugar; and 1 tablespoon butter. Cook and stir over medium heat for 4 to 6 minutes or until sugar melts and turns a rich brown color. Spread on prepared foil. Cool. Break apart and coarsely crush.