Instructions

1. 1

   Preheat oven to 160°C/320°F (140°C fan) with shelf in the middle.

2. 2

   Pile strawberries on a tray. Sprinkle over sugar. Toss through, then spread strawberries out on tray.

3. 3

   Roast for 45 minutes, rotating tray halfway. Remove from oven, toss strawberries, then return to oven for 15 minutes. Keep an eye on it.

4. 4

   Remove from oven, use spatula to scrape into a food processor.

5. 5

   Blitz until smooth as possible, scrape into bowl then cool completely.

6. 6

   Add condensed milk and vanilla into strawberries. Beat well for 1 1/2 minutes on high.

7. 7

   In another bowl, beat the cream into stiff peaks - about 3 minutes on high.

8. 8

   Add a dollop of cream into the strawberry mixture and fold through gently.

9. 9

   Tip strawberry mixture into the cream bowl. Gently fold through until uniform pink colour - about 15 to 20 folds max.

10. 10

    Pour mixture into a container, smooth top. Place a sheet of baking paper on surface, cover with lid, freeze for 12+ hours.

11. 11

    Remove from freezer, remove paper. Scoop with ice cream scooper and serve!