- 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
- 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.