Nothing quite screams British summer time like sweet in-season strawberries and a cool glass of Pimms. This is a great (and easy) way to combine the two in a delicious after-dinner treat. And with the weather being so un-bearably hot, who doesn't deserve some delicious ice cream?!
For the ice cream:
1 can of condensed milk
350g of double cream
3 shots of Pimms
100g white chocolate chunks
Cut the tops of the strawberries and the slice them into small chunks. Place them in a pan on a medium to low heat and leave until they have turned to mush, stirring occasionally.
Once the strawberries are mushy, sieve them, stir in the Pimms and leave to cool completely.
When the strawberry mixture is cooled, whip the cream and condensed milk to soft peaks.
Fold the strawberries and the white chocolate chunks into the cream and condensed milk mixture.
Place in a freezer proof container (with a lid) and freeze for about 4 hours.
Make sure you leave the ice cream out for at least 20 minutes before you are ready to serve as it sets pretty hard!