Ingredients

• 1 10-ounce package frozen raspberries in syrup, thawed
• 2 12-ounce baskets strawberries, hulled, quartered
• 5 tablespoons sugar
• 3 tablespoons Grand Marnier
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons vanilla extract
• 1 quart vanilla ice cream, softened
• 1 cup chilled whipping cream

Instructions

1. Puree raspberries in syrup and 1 cup strawberries in processor. Strain into medium bowl, pressing on solids to extract as much juice as possible. Mix 3 tablespoons sugar, Grand Marnier, lemon juice and 1 teaspoon vanilla into syrup.
2. Stir 1/2 cup syrup mixture into ice cream; freeze 1 hour to 4 hours. Mix remaining strawberries into remaining syrup; chill 1 hour to 4 hours. Let ice cream soften slightly before serving.
3. Beat whipping cream, remaining 2 tablespoons sugar and 1/2 teaspoon vanilla in medium bowl until soft peaks form. Divide strawberry mixture among 6 glasses. Top each with scoop of ice cream. Garnish with whipped cream.