Balsamic Roasted Strawberries & Cream Ice Cream (No Churn)

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• Step 1

  MAKES 1 LITRE
  Place the tin of condensed milk in the fridge to chill.

  Place the cut strawberries in a roasting dish and sprinkle with the sugar. Leave to stand at room temperature for about 45 minutes.

• Step 2

  Preheat the oven to 200 C/400 F/Gas 6.

  Stir the strawberries and drizzle with the balsamic vinegar before roasting in the oven for 45 to 60 minutes. Stir intermittently. The strawberries are done when the juice has begun to turn to a nice thickening syrup.

• Step 3

  Remove from the oven and cool. Once cool, stir in the maple syrup and crush the fruit roughly with the back of a fork. You should now have approximately 200 ml sticky strawberry pulp.

  Mix the cold strawberry pulp with the condensed milk in a large bowl and keep cold in the fridge.

• Step 4

  In a separate chilled bowl, whip the double cream and vanilla bean paste until it holds its shape in soft peaks.

• Step 5

  Stir a spoonful of the cream into the strawberry-condensed milk mixture to loosen it slightly, then gently fold in the remaining cream, trying to work quickly and maintain as much air as possible.

• Step 6

  Transfer the mixture to a suitable freezer container and freeze for several hours until firm.

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