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Ingredients

• 3 pt. fresh strawberries

• 1/2 c. kirsch

• 1 pt. vanilla ice cream

• 3 /4 c. sugar

• 2 Tbsp. curacao

• 1/2 c. heavy cream, whipped

Method

1. Crush 1-pint berries; add kirsch and 1/4 cup sugar.

2. Cover and chill 24 hour

3. Just before serving (40 minutes approximately), combine 1/2 cup sugar, remaining berries, and crushed mixture; mix well.

4. Cover; chill for 30 minutes.

5. Soften ice cream with curacao, fold in ice cream.

6. Serve berries topped with ice cream mixture.

Courtesy of Celia Esmond, House of Lancaster Cookery Book, 1986