This is a playful take on a summertime favourite that will please both the child and the adult in you. I served it as part of my seaside-themed supper club at Stanley Arts, in South Norwood
Serves 6 (with ice cream leftover)
400g condensed milk
200g double cream
200g Greek yogurt
3 tbsp elderflower liqueur or 1 tbsp gin and 2 tbsp elderflower cordial
6 ice cream cones
200g hulled and halved strawberries
1 tsp honey
10g dark chocolate
1 litre lidded freezer proof tub
In a large bowl, whisk together the condensed milk and double cream for 4-5 mins with an electric whisk, or until thickened, then whisk in the Greek yogurt and elderflower cordial or gin and elderflower cordial combination. Pour the mixture into the tub and place the lid on it. Freeze for 3hrs. Whisk with a fork for 1 min, then place the lid back on. Freeze for 2hrs, then repeat the process. Freeze for 4hrs or overnight.
In a small saucepan, place the strawberries, 4 tbsp cold water and the honey. Simmer for 10 mins, then allow to cool. Chill until needed.
Scoop a ball of ice cream onto six plates and place an ice cream cone onto each ice cream scoop, grate with dark chocolate and spoon a tablespoon of the strawberry mixture on the sides. Serve immediately.
