Bursting with the sweet flavour of fresh strawberries and cream, this ice cream is the Wimbledon tennis tournament in a cone or a bowl. Serves 8 - 10
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 and 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 and add ⅔ of the strawberries and the salt.
Whisk until well mixed.
Add the double cream and whip until thickened.
Add remaining strawberry puree and fold in, ever so slightly, into the ice cream.
Pour into a freezer proof container. Cover with baking parchment, seal with a lid and freeze for a minimum of 6 hours. Voila!
Equipment: