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|  | Strawberries Romanoff
1 cup of whipping cream
1 pint of vanilla ice cream, softened
2 tablespoons of lemon juice
1/4 to 1/2 cup of Cointreau or other orange flavored liqueur
2 quarts of strawberries, hulled and halved
1/4 cup of sifted powdered sugar
Beat the whipping cream in a large mixing bowl at high speed with an electric mixer until soft peaks form; set aside.
Beat the ice cream in a medium mixing bowl until smooth. Gently fold in whipped cream. Stir in lemon juice and liqueur; set aside.
Combine the strawberries and powdered sugar; serve with sauce. Yield: 12 servings
Romanoff sauce can be refrigerated up to three days. Sauce will separate; stir before serving. |
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