Ingredients

• 500ml/18fl oz strawberry purée
• 225g/8oz caster sugar
• 500ml/18fl oz single cream
• 2 tsp basil cress
• 200g/7oz English strawberries
• hulled
• 10g demerara sugar
• 2g basil leaves
• ripped or shredded
• 20g/¾oz aged balsamic vinegar
• preferably 8 year aged
• 6 amaretti biscuits
• crumbled

Directions

• For the ice cream
• mix the purée with the sugar and then stir in the 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
• sprinkle with the crumbled amoretti biscuits and garnish with the basil cress.