Ingredients

• 500g Co-op British strawberries, hulled and chopped • 30g caster sugar • 30ml Co-op Irresistible balsamic vinegar of Modena, plus extra to serve • 325ml Co-op double cream • 225g Co-op Greek style natural yogurt • 397g can condensed milk • Basil or mint leaves (optional);

Method

• Simmer the strawberries, sugar and vinegar in a pan for 5 mins • Blend until smooth, then press through a sieve and set aside • Put the double cream, yogurt and condensed milk in a large bowl and whisk for 5 mins, until it starts to hold its shape • Pour a third of the mixture into a 1kg loaf tin, then pour over a third of the strawberry sauce • Repeat until both mixtures are used up, then use a knife to swirl them together – don’t go too far or you’ll lose the ripple effect • Freeze for at least 6 hours • Serve scoops of the ice cream drizzled with some balsamic and garnished with fresh basil or mint leaves, if you like