The double cream and sweetened condensed milk should be fridge cold.

In a large clean bowl add the sugar and vanilla extract then whip the double cream until it is thick and creamy. Be careful not to over whip.

In another bowl whip the sweetened condensed milk until it is frothy and full of air.

Add a few tablespoons of the condensed milk to the whipped cream and gently fold in, then add the rest.

You can whip the two creams together to make sure they are fully incorporated.

In a small bowl add ⅓ of the strawberries cut into pieces and use a stick blender to puree.

Add the strawberry puree to the creams and mix with a knife for a ripple effect.

Add the rest of the strawberries, cut into small pieces, to the mixture and mix to incorporate.

Pour the mixture into a freezable container, cover and freeze at least overnight.

To serve take the ice cream out of the freezer 5-10 minutes in advance.

Serve with wafers or meringue and top with whipped cream if you want a special dessert.

Enjoy