500g strawberries halved, 1 lemon, 600ml double cream, 397g can condensed milk
- Place the strawberries in to a pan with the lemon zest and half of the lemon juice. Bring to a boil then simmer for 8 minutes until the fruit is soft and broken down. Remove from the heat and allow to cool then push through a sieve to remove the fruit pulp.
- Whisk together the cream and condensed milk until thick and glossy, becareful not to over whisk to a stiff mixture. Stir through the juice and pour into a freezable container. Freeze for at least 6 hours until set. For easy scooping remove from the freezer 30 minutes before serving.