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Strawberries Baltimore

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Ingredients
  Strawberries 1 Quart
  Rum 1⁄2 Cup (8 tbs) (Or Use Enough To Cover The Berries)
  Powdered sugar 1⁄4 Pound
  Vanilla ice cream 1 Pint
  Kirschwasser 2 Ounce
  Whipping cream 1 Cup (16 tbs), whipped
  Sugar 1⁄2 Cup (8 tbs)
Directions

GETTING READY
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.

MAKING
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.

SERVING
11. Spoon strawberries and ice cream into dessert glasses or bowls.
12. Drizzle over chilled sauce if you like.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Strawberry
Interest: 
Party
Preparation Time: 
120 Minutes
Servings: 
4

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