Strawberry and Cream Ice Cream
For the ice cream
1 x 376ml tin condensed milk
300ml double cream
Large pinch sea salt
1 tsp vanilla extract
For the quick compote
250g-300g punnet of ripe strawberries, halved
4 tbsp caster sugar
Supermarket meringues, wafers, sprinkles
1. First to make the compote, pop the fruit and sugar into a saucepan along with a tbsp of water. Bring to the boil, then simmer for about 10 minutes. Allow to cool.
2. For the ice cream, pour the condensed milk, double cream, sea salt and vanilla extract into a large bowl and use a whisk to whip until thick and fluffy and an indentation remains if you poke it with your finger.
3. Pour the mixture into a large freezer-proof container and swirl through the strawberry compote, don’t stir it up, just allow streaks of it to cut through the ice cream, like little rivers. Then pop the lid on and freeze for 6 hours or so, until it reaches ice cream consistency.
4. When ready to serve, leave out at room temperature for a few minutes, to soften, then scoop and serve with crumbled meringue, wafers, extra compote if you wish and sprinkles.