Strawberries Romanoff Here is a fancy dessert to be easily finished at the last moment—after the main course dishes are removed, and while guests are chatting, and digesting, in anticipation of dessert. 1 1/2 quarts of fresh reip hulled strawberries (or 3 defrosted frozen packages) Juice of a lemon 2 T sugar (or a little more depending on ripeness of berries) 1 cup heavy cream, whipped stiff I pint vanilla ice cream 1/2 cup Cointreau Clean strawberries, and slice if large; cover with sugar and 2 T Cointreau. Chill. Allow the ice cream to defrost slightly—put it in the bottom part of the refrigerator instead of the ice compartment.  With an electric beater, whip the cream stiff. In another bowl, slightly whip the vanilla ice cream; fold in the whipped cream, add lemon juice and remaining Cointreau and blend smooth. Pour the whipped ice cream over strawberries in a pretty serving dish, and bring to the table at once.