Instructions: All our taste panel members could say as they sampled this rich, creamy ice cream was "Mmmm!" Because of the champagne, the ice cream will stay slightly soft, even after freezing.

In medium saucepan, combine 2 cups of the whipping cream, sugar, corn syrup and eggs; mix well. Cook over medium heat 12 to 14 minutes or until slightly thickened, stirring constantly. Remove from heat. Cool completely.
*

When ready to freeze, stir in remaining 1 1/4 cups whipping cream, champagne and vanilla. Prepare ice cream freezer and freeze according to manufacturers directions.

In food processor bowl with metal blade or blender container, process strawberries until smooth. Strain if desired; discard seeds. In small saucepan, combine strawberries and cornstarch. Cook over medium heat 5 to 8 minutes or until slightly thickened. Cool; cover and store in refrigerator. To serve, place 1 scoop of ice cream in each chocolate cup.

Drizzle strawberry sauce over
ice cream. Garnish as desired.

TIPS:* To make ice cream ahead, prepare to
*. Cover; refrigerate up to 2 days. When ready to freeze, continue from
*.

Amount

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