- 2 quarts strawberries
- 1 cup whipping cream
- 1 pint vanilla ice cream
- 1/4 cup Cointreau liqueur
- juice of 1/2 lemon
- Sugar to taste
Whip slightly 1 pint of vanilla ice cream. Whip heavy cream until very stiff and fold into beaten ice cream. Add the Cointreau and lemon juice, and stir in.
Pour the cream mixture over the chilled strawberries. Blend quickly and serve in iced bowls. Serves 8 or more.
(Origin - "A Cook's Tour of San Francisco - The Best Restaurants and Their Recipes" by Doris Muscatine, 1963. Recipe by Paoli's, which was open at Montgomery and California Streets from about 1860 to 1940.)