Ingredients

• 500g/1lb 2oz strawberries
• hulls removed
• 300ml/10½fl oz extra-thick double cream
• ½ vanilla pod
• seeds scraped out with a sharp knife
• 450ml/¾ pint sparkling elderflower pressé
• 50g/2oz caster sugar
• 5 gelatine sheets
• soaked in cold water for 5 minutes
• 1 peach
• stone removed
• flesh finely diced
• 50g/2oz small fresh strawberries
• cut into quarters
• small handful fresh basil leaves
• preferably Greek basil

Directions

• For the strawberry ice cream
• freeze the strawberry quarters in the freezer in a sealable food bag for at least 4 hours
• but preferably overnight.
• Meanwhile
• for the elderflower jelly
• heat 100ml/3½fl oz of the elderflower pressé and all of the caster sugar in a saucepan over a medium heat until just simmering. Drain the soaked gelatine and add it to the elderflower mixture
• stirring until dissolved.
• When the gelatine has dissolved
• pour in the rest of the elderflower pressé and stir to combine.
• Pour the elderflower jelly mixture into a wide
• shallow bowl or a lipped plate. Chill in the fridge until set
• about 30 minutes.
• When the strawberries have frozen and the jelly is ready to serve
• blend the strawberries in a food processor with the vanilla seeds and half of the cream for 3-4 minutes
• or until the ice cream mixture is smooth and thick and the strawberries have started to freeze the cream.
• To serve
• decorate the top of the jelly with the chopped peaches
• chopped fresh strawberries and basil
• then top with scoops of the strawberry ice cream. Serve immediately
• with the remaining ice cream in bowls alongside.