This dish has its origins in classic French cooking or in the Russian court, depending on whose version of its history you believe. So why do I include it in an all-American menu? It was restaurateur Mike Romanoff of the famous Romanoff*s restaurant in Los Angeles who added the ice cream, creating an all-American classic in the process. Strawberries Romanoff 1 pint (500 ml) strawberries, hulled and quartered (reserve 4 to 6 whole berries for garnish) 1/4 cup (60 ml) sugar 2 Tbs (30 ml) triple sec or other orange-flavored liqueur 1 tsp (5 ml) grated orange zest 1/2 cup (125 ml) heavy cream, whipped to make soft peaks 1 pint (500 ml) vanilla ice cream, softened Combine the strawberries, sugar, triple sec, and orange zest in a bowl, stirring to combine, and refrigerate for 2 to 4 hours. Immediately before serving, fold the strawberry mixture and the whipped cream into the softened ice cream. Serve in wine or martini glasses and top each serving with a whole strawberry. Serves 4 to 6.
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