No-churn roast strawberry ice-cream

Over- and under-ripe strawberries have opposite problems but the same solution: roast them. Roasting intensifies flavour, lets you add sugar to sweeten bland, under-ripe fruit, and cooks away blemishes or unpleasant soft patches. Roast strawberries make the best ice-cream because they contain less water than fresh fruit: the roasting dehydrates them, concentrating flavour and removing excess water, which helps prevent ice crystals and a grainy texture.

The sugar from the condensed milk, a splash of vodka and a pinch of salt lower the freezing point a little for a softer, more scoopable ice-cream, while whipped cream adds the volume needed for a good texture. Serves 4-6. Ingredients: 200–300g 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 (optional); 2 tsp vanilla extract; 1 pinch fine sea salt.

Cut off and discard the green tops, halve the fruit lengthways and arrange on a tray lined with unbleached baking paper.

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