Collect together your equipment (see Recipe Notes below) and ingredients.

Preheat oven to Fan Oven 140°C/160°C/325°F/Gas 3

Prepare and cook the strawberries:

Hull and halve the strawberries and tip onto a baking tray with the sugar. Mix well

Cook for 45 minutes – if your oven cooks slightly unevenly, turn the tray half way through cooking.

After 45 minutes, remove from the oven, stir well and then return to the oven for a further 15 minutes. 

Take out of the oven and set on one side to cool. When cool, puree in a food processor.

Make the ice cream: pour the condensed milk into a mixing bowl. Add the strawberry puree and the salt.

Beat until thoroughly mixed.

Add the cream and whisk until thickened.

Transfer to a freezer proof container with a lid.

Cover the top of the ice cream with baking parchment and seal with the lid.

Freeze for a minimum of 6 hours. Remove from the freezer for 10 minutes to soften a little before you serve it.