|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.