Ice cream is one of those things you forget about until you take a bite and think, why don’t I eat this more often? I’m all about a chunky, funky scoop, so this one’s loaded with real cheesecake pieces, juicy strawberries, and crumbly shortbread. It’s the kind of dessert that makes you fall in love with ice cream all over again.

Method:

• First, put the strawberries and sugar into a saucepan and cook over medium heat for 3–5 minutes, stirring occasionally, until the strawberries break down slightly and the mixture thickens into a syrup, taking care not to overcook them. Leave to cool.
• Using a hand-held electric whisk, whip the cream and vanilla paste in a large mixing bowl until stiff peaks form, but be careful not to over-whip (see Tip) – you want it light and fluffy. Gently fold in the condensed milk using a spatula until fully combined, making sure the mixture stays light and airy.
• Next, take half of the cooled strawberry mixture and gently fold it into the cream mixture, but just enough to swirl the strawberries through and create distinct streaks, not to fully incorporate them.
• Pour half of the cream mixture into a freezer-safe container, then spoon over half of the remaining strawberries. Gently layer half of the cheesecake pieces and shortbread chunks on top and swirl in. Pour over the remaining cream mixture and top with the remaining cheesecake and shortbread. Finish with the remaining strawberries, swirling them on top for a beautiful finish.
• Cover the container with a lid or cling film and place in the freezer. Allow the ice cream to freeze for at least 6 hours, or overnight, until fully set.

Tip : It’s really easy to overwhip double cream so when you feel the double cream start to thicken up, I like to take one whisk off, it gives me more control and less of a chance of overwhipping.

Extracted from: Sugar & Spice (Ebury Press) which will be published on 3 July