2. Push through a fine sieve and return to the pan.
Dissolve the arrowroot in a little water and stir the paste into the
strawberry mixture. Gently bring to a boil, stirring until slightly
thickened then remove from the heat and allow to cool.
3. Whisk together the heavy cream, powdered sugar
and liqueur until it forms soft peaks.
4. Cut the reserved strawberries into halves or
quarters. Place 2 scoops of ice cream in 4 sundae glasses and swirl over
the cream, scattering in the strawberries as you go.
5. Drizzle over the cooled syrup and serve for a