|Rum||1⁄2 Cup (8 tbs) (Or Use Enough To Cover The Berries)|
|Powdered sugar||1⁄4 Pound|
|Vanilla ice cream||1 Pint|
|Whipping cream||1 Cup (16 tbs), whipped|
|Sugar||1⁄2 Cup (8 tbs)|
1. Remove the stems of the berries and place them in a colander, discarding the bruised ones.
2. Wash them thoroughly but gently.
3. Drain them well then pat them dry with a kitchen towel, cut into slices, if desired.
4. Place the berries in a bowl and cover with rum and sugar.
5. Cover the bowl and leave to macerate for 2 hours in the refrigerator.
6. Drain the berries if they have been soaked for 2 hours. Reserve the liquid to make a sauce if you like by reducing it on low heat.
7. Chill the berries until required.
8. Soften the ice-cream in a bowl and stir in the Kirsch
9. Sweeten whipped cream with sugar and fold into the ice-cream, working fast to prevent the ice-cream from melting and becoming liquid.
10. Return ice-cream mixture to its tub or into a freezer friendly container and freeze until set.
11. Spoon strawberries and ice cream into dessert glasses or bowls.
12. Drizzle over chilled sauce if you like.
Calories 853 Calories from Fat 304
% Daily Value*
Total Fat 34 g52%
Saturated Fat 21.4 g107.2%
Trans Fat 0 g
Cholesterol 135.7 mg45.2%
Sodium 115.2 mg4.8%
Total Carbohydrates 103 g34.4%
Dietary Fiber 5.6 g22.3%
Sugars 92.8 g
Protein 6 g11.6%
Vitamin A 10.7% Vitamin C 233%
Calcium 22.5% Iron 6.2%
*Based on a 2000 Calorie diet