Step 1

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

Step 2

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

Step 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 - don't want juices to become toffee and stick to tray.

Step 4

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

Step 5

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

Step 6

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

Step 7

Place cream in another bowl. Use electric beater to beat into stiff peaks - about 3 minutes on high.

Step 8

Add a dollop of cream into the strawberry mixture. Fold through gently, don't beat in furiously (see video for technique). When mostly mixed through, add another dollop and for through about 5 times.

Step 9

Tip strawberry mixture into the cream bowl. Gently fold through until it's a uniform pink colour - about 15 to 20 folds max. Some streaks is ok.

Step 10

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

Step 11

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

Step 12

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