Strawberries Romanoff

Let's Cook

1. Step 1.

   Hull and slice lengthwise into a shallow bowl: 1½ quarts strawberries (2 to 2½ pounds)

2. Step 2.

   Sprinkle over them: 6 tablespoons Grand Marnier or strained orange juice; ¼ cup powdered sugar

3. Step 3.

   Stir gently to mix. Cover and refrigerate for 2 to 3 hours. Soften at room temperature for 10 minutes: 1 pint vanilla ice cream

4. Step 4.

   Whip until soft peaks form: ½ cup cold heavy cream

5. Step 5.

   Fold the ice cream and whipped cream together very lightly with a spatula. Serve at once topped with the strawberries and their juices.