Vanilla ice cream, topped with strawberry purée drizzled with Grand Mariner  and served in a chocolate scallop shell.
Yeild: 1 Serving

Ingredients
1.5 oz bakers chocolate semi-sweet
1 tin-foil wrapped scallop shell
2 scoops ice cream
5 strawberries
1/4 cup water
2 tsp sugar
whipped cream
1 tbsp grand marnier

Method:
Melt your favorite chocolate over hot water and spoon onto a tin foil covered scallop shell.
Set into freezer to firm shell. Remove the chilled shell from the deep freeze and gently pull foil away from shell. 
Once shell is free, you may gently lift the foil from the back of the chocolate.

The Sauce:
Perfect Puree
5 strawberrys
1/4 cup water
2 tsp sugar
Blend to a foam

The Finish:
Place a spot of whipped cream on a plate and tilt the shell onto the firm whipped cream. Place two scoops of Cook’s (Yarmouth County Creamery) Vanilla Ice cream and drizzle with strawberry puree and Grand Marnier. Garnish with fresh strawberries and more whipped-cream!  
    
Last year the Manor sold thousands of George’s Banks to its customers. Now you know how to do it at home!