1 1/2 qt Fresh strawberries; hulled,
- halved
1/2 c Cointreau
2 tb Sugar
1 c Heavy cream; whipped
1 pt Vanilla ice cream
1/4 c Lemon juice
Cover strawberries with sugar and 2 tablespoons 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.
