Over- and under-ripe strawberries have opposite problems but the same solution: roast them. This intensifies their flavour, and also allows you to add sugar to sweeten flavourless, under-ripe fruit, while at the same time cooking away any blemishes or unpleasant soft patches.No-churn roast strawberry ice-creamRoast strawberries make the best ice-cream because they contain less water than fresh fruit: the roasting dehydrates them, intensifying flavour and removing excess water, which in turn helps to prevent ice crystals and a grainy texture. The sugar from the condensed milk, a splash of vodka and a pinch of salt help, too, lowering the freezing point a little further for a softer, more scoopable ice-cream. Whipping the cream, meanwhile, adds volume, which is essential for a good texture in the end result.To serve, transfer the ice-cream from the freezer to the fridge 45 minutes to an hour before serving. This will help it soften and keep a really creamy, scoopable texture.Serves 4-6200–300g strawberries
2 tbsp sweetener (eg, maple syrup, honey or unrefined sugar) 300ml cold double cream
180g condensed milk
1 tbsp vodka, or other neutral spirit – grappa, eau-de-vie, white rum or gin (optional)2 tsp vanilla extract
