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Category: Fruit Desserts
Prep Time: Cook Time: Total Time:
1 cup vanilla ice cream
4 cups halved small strawberries
2 tbsp each curacao and Grand Marnier or other orange-flavored liqueur
1/2 cup whipping cream
1 tbsp confectioner’s sugar
1/2 tsp pure vanilla extract
Candied violets or mint leaves
Place ice cream in the refrigerator for 30 minutes or until soft enough to smooth easily with the back of a spoon.
Meanwhile, place the strawberries in a large bowl. Pour curacao and Grand Marnier over berries; stir gently to combine. Let stand for 30 minutes.
In a large chilled bowl and using an electric mixer, beat whipping cream at low speed for 45 seconds or until slightly thickened. Add sugar and vanilla; increase speed to medium-high and beat for 3 minutes, or until thick.
In a large bowl, stir softened ice cream with a wooden spoon until soft. Using a rubber spatula, fold a dollop of the whipped cream into ice cream. Add remaining whipped cream and fold gently until well combined.
Into each of chilled glass dessert bowls, spoon enough strawberries to just cover bottom; top with a large dollop of the cream mixture, then divide remaining berries, and any juices, among bowls. Distribute the remaining cream equally. Garnish each dish with candied violets or mint leaves. Serve immediately. Makes 6 servings.
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STRAWBERRIES ROMANOFF
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Category: Fruit Desserts
Prep Time: Cook Time: Total Time:
1 cup vanilla ice cream
4 cups halved small strawberries
2 tbsp each curacao and Grand Marnier or other orange-flavored liqueur
1/2 cup whipping cream
1 tbsp confectioner’s sugar
1/2 tsp pure vanilla extract
Candied violets or mint leaves
Place ice cream in the refrigerator for 30 minutes or until soft enough to smooth easily with the back of a spoon.
Meanwhile, place the strawberries in a large bowl. Pour curacao and Grand Marnier over berries; stir gently to combine. Let stand for 30 minutes.
In a large chilled bowl and using an electric mixer, beat whipping cream at low speed for 45 seconds or until slightly thickened. Add sugar and vanilla; increase speed to medium-high and beat for 3 minutes, or until thick.
In a large bowl, stir softened ice cream with a wooden spoon until soft. Using a rubber spatula, fold a dollop of the whipped cream into ice cream. Add remaining whipped cream and fold gently until well combined.
Into each of chilled glass dessert bowls, spoon enough strawberries to just cover bottom; top with a large dollop of the cream mixture, then divide remaining berries, and any juices, among bowls. Distribute the remaining cream equally. Garnish each dish with candied violets or mint leaves. Serve immediately. Makes 6 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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