For the ice cream
500ml/18fl oz strawberry purée
225g/8oz caster sugar
500ml/18fl oz lactose free cream
2 tsp basil cress
For the strawberries
200g/7oz strawberries, hulled
10g demerara sugar
2g basil leaves, ripped or shredded
20g/¾oz aged balsamic vinegar, preferably 8 year aged
For the ice cream, mix the purée with the sugar and then stir in the lactose free cream.
Place the mixture in an ice cream machine and churn according to manufacturer’s instructions until frozen.
For the strawberries, cut the strawberries in half and sprinkle with the sugar, basil and balsamic vinegar.
Gently mix to coat the strawberries in the mixture and leave for 20 minutes, or until you see the strawberries start to soften and cure in the sugar and vinegar.
To serve, divide the strawberries and the liquid into two bowls.
Scoop over the strawberry ice cream and garnish with the basil cress.
Recipe adapted from: Good Food