Strawberry Bombe Chantilly
Yield: 8 to 10 servings
2 packages (1 pound each) frozen whole California strawberries
2/3 cup sugar
1/4 cup orange-flavored liqueur
1 quart vanilla ice cream, softened
Garnish: whole frozen strawberries (optional)
DIRECTIONS: Thaw slightly 6 cup (about 1 1/2 packages) berries; slice. In blender whirl sliced berries, sugar and orange liqueur at high speed until smooth. Pour into shallow pan; freeze until almost firm. Spoon into 2-quart melon mold, spreading evenly over bottom and up sides to line mold. Return to freezer. Meanwhile, thaw slightly remaining 2 cups berries; slice in half. Fold halved berries into softened vanilla ice cream; pack into center of mold. Cover and freeze until firm. Unmold and pipe whipped cream in lattice pattern over bombe. Refreeze. Remove from freezer about 15 minutes before serving time and garnish with whole frozen strawberries, if desired. Slice and serve.
Thanks to the California Strawberry Commission for this great recipe.