|½ cup||Cointreau or Grand Marnier|
|½ pint||Vanilla ice cream|
|½ cup||Heavy cream|
|¼ teaspoon||Almond extract|
1. Gently wash berries in cold water. Drain on paper towels; hull. Turn into serving bowl. Sprinkle with sugar and Cointreau; toss. Chill 1 hour, stirring occasionally.
2. Let ice cream soften in refrigerator about 1 hour.
3. Beat heavy cream just un~ stiff. Fold in almond extract.
4. Gently fold whipped cream and softened ice cream into strawberry mixture. Serve at once. Makes 8 servings.
Recipe by: diane@... (The Colony Restaurant, New York) Posted to recipelu-digest Volume 01 Number 319 by "Diane Geary" <diane@...> on Nov 27, 1997
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