Strawberries and cream is the ultimate summer dessert combination, especially in Melissa Thompson's quick-to-prepare ice cream. Rich clotted cream gives this version an extra touch of indulgence.
- Prepare15 mins
- Cook10 mins
- Total time25 mins
- Pluscooling and freezing
Put the strawberries and sugar in a pan set over a low-medium heat and cook for 10 minutes. Leave to cool for 5 minutes, then whizz until smooth in a food processor.
In a large bowl, beat the clotted cream with electric beaters at a medium speed until smooth. Add a pinch of fne salt, then gradually add the condensed milk, whisking constantly, until smooth. Add the whipping cream and whisk until soft peaks form (about 5 minutes). Fold in the strawberry mixture until combined. Pour into a 900g loaf tin, cover with baking parchment and freeze for at least 6 hours, or overnight.
Leftovers: Clotted cream
Always a winner alongside desserts and sweet bakes, clotted cream also makes sumptuous fudge and chocolate truffes – use it in place of the double cream.