Churn the mix in an ice cream machine until half frozen – this should take around 20 minutes. Remove from ice cream machine and add the cold strawberries and syrup from the saucepan. Pour into a container and further set in the freezer. This gives a lovely texture of strawberries through the ice cream.
Or why not try our Strawberry, Mint and Coconut Salad? A fresh and unusual summer dessert and a delicious way to cleanse the palate after a heavy barbequeYou will need one coconut, 500g (17.5oz) strawberries, trimmed and halved and 2tsp brown sugar. For the mint sugar you will need 1 bunch of mint leaves and 2 tbsp caster sugar.
Pre-heat the oven to 200°C (400°F / Gas Mark 6). Use a skewer to pierce a hole in the eye of the coconut and drain the juice before placing on a baking tray and heating for 20 minutes. Next, hold the coconut with a tea towel and using a heavy, blunt tool, such as a hammer or rolling pin, crack the shell around the middle. Remove the flesh from the shell and use a vegetable peeler to shave the coconut into long pieces. Place shavings on a baking tray and toast for 2 to 3 minutes, or until just golden. Put the coconut, strawberries and sugar into a bowl and toss to combine.
To make the Mint Sugar, place the mint and sugar in a food processor and whizz until just mixed. Sprinkle over the berry salad and toss well before serving.
* Sheila Benson and Sean Millar are at The Side Door, 29a Hope Street, Liverpool. Tel: 0151 707 7888.