1 - cup whipping cream
1 - pint vanilla ice cream, softened
2 - tablespoons lemon juice
1/2 - cup Cointreau or other orange-flavored liqueur
2 - quarts strawberries, hulled and halved
1/4 - cup sifted powdered sugar
- Beat whipping cream in a large mixing bowl at high speed with an electric mixer until soft peaks form, set aside.
- Beat ice cream in a medium mixing bowl until smooth. Gently fold in whipped cream. Stir in lemon juice and liqueur, set aside.
- Combine strawberries and powdered sugar, serve with sauce.
Yield: 12 servings
Note: Romanoff sauce can be refrigerated up to three days. Sauce will separate, stir before serving
Recipe By: Brenda H. Rohe
From: Charlotte, North Carolina
Book: Southern Living