1 package frozen raspberries in syrup - (10 oz)
2 baskets strawberries - (12 oz ea)
5 tablespoons sugar
3 tablespoons Grand Marnier
1 tablespoon fresh lemon juice
1 1/2 teaspoons vanilla extract
1 quart vanilla ice cream
1 cup chilled whipping cream
Directions: one line for each direction. When saved the lines will be numbered.
Puree raspberries in syrup and 1 cup strawberries in processor. Strain into medium bowl, pressing on solids to extract as much juice as possible. Mix 3 tablespoons sugar, Grand Marnier, lemon juice and 1 teaspoon vanilla into syrup.
Stir 1/2 cup syrup mixture into ice cream; freeze 1 hour to 4 hours. Mix remaining strawberries into remaining syrup; chill 1 hour to 4 hours. Let ice cream soften slightly before serving.
Beat whipping cream, remaining 2 tablespoons sugar and 1/2 teaspoon vanilla in medium bowl until soft peaks form. Divide strawberry mixture among 6 glasses. Top each with scoop of ice cream. Garnish with whipped cream.
This recipe yields 6 servings.
Comments: By the end of the 1940s, Americans were starting a love affair with "gourmet" dishes like strawberries Romanoff. Here’s an updated version, flavored with Grand Marnier and vanilla.
Notes: Recipe from the article "The 20th Century In Food: 1940s"
