Strawberry ice cream

Put the strawberries and jam in a blender or food processor and whizz until smooth. Tip the purée into a sieve, set over a large bowl and leave to strain out the seedy bits.

Meanwhile, put the double cream and condensed milk into a large mixing bowl. Using an electric whisk, beat them together until the mixture is thick and can hold peaks. Use a spatula to push any remaining purée through the sieve, then gently fold it through the creamy mixture. Sprinkle over the freeze-dried strawberries and fold these in too, then scrape into a freezer-proof container and freeze until solid. Serve in cones or bowls with your favourite toppings.