Homemade Strawberry Ice Cream (No Churn)

Ingredients

• 1 kg strawberries , ripe, hulled and halved
• 1 tbsp white sugar
• 1 tsp vanilla extract
• 1 can sweetened condensed milk (395g / 13 oz)
• 2 cups / 500 ml cream, full fat, for whipping

Instructions

1. 1

   --- Instructions Of Roast Strawberries ---

2. 2

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

3. 3

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

4. 4

   Roast for 45 minutes, rotating tray halfway. Remove from oven, toss strawberries, then return to oven for 15 minutes. Keep an eye on it - don't want juices to become toffee and stick to tray.

5. 5

   Remove from oven, use spatula to scrape into a food processor, being sure to get all the juices and caramelised bits off the tray.

6. 6

   Blitz until smooth as possible (caramelised bits won't blitz smooth), scrape into bowl then cool completely.

7. 7

   --- Freezing And Serving ---

8. 8

   Pour mixture into a container (preferably glass with airtight lid), smooth top.

9. 9

   Place sheet of baking paper on surface and press out air bubbles (stops icicles forming). Cover with lid, freeze 12 hours.

10. 10

    Remove from freezer, remove paper. Scoop with ice cream scooper and serve in cones or bowls!

11. 11

    Have a great summer!