2 1/2 pounds fresh strawberries
2 cups finely sliced almonds
1 1/2 cups white sugar
4 cups boiling water
1/2 teaspoon vanilla extract
2 scoops chocolate liqueur
5 drops green food coloring
Place strawberries in medium saucepan and cover with water. Bring water to a simmer; cook, stirring occasionally, for 2 - 2 1/2 to 3 minutes. Pour into 1-quart plastic containers. Allow to cool completely.
In a large bowl, combine almonds, sugar, boiling water and vanilla extract. Beat until blended; stir into strawberries, almonds, strawberries. Pour remaining strawberries over almonds. Chill until firm.
When berries are cool, cut them into thin slices. Return to a 1-quart container of strawberry ice cream.
Refrigerate leftover fruit for several hours. Freeze fruit in standard containers (see note).
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