| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dessert | 4 | Servings | |
INGREDIENTS
| 1 1/2 | qt | Fresh strawberries; cleaned and halved |
| 1/2 | c | Cointreau |
| 2 | tb | Sugar |
| 1 | c | Heavy cream; whipped |
| 1 | pt | Vanilla ice cream |
| 1/4 | c | Lemon juice |
INSTRUCTIONS
From: [email protected] (The Meades) Date: Tue, 2 Jul 1996 22:09:31 -0400 Recipe By: Elizabeth Powell Cover strawberries with sugar and 2 tablespoons of Cointreau. Chill. Allow the ice cream to defrost slightly -- put it in the bottom part of the refrigerator instead of the freezer. Whip the cream until stiff. In another bowl, beat the vanilla ice cream with a wooden spoon. Fold in the whipped cream, lemon juice, and remaining Cointreau and blend until smooth. Pour the whipped ice cream over the chilled strawberries. Serve at once. MC-Recipe Digest V1 #137 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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