Steps
- Preheat the oven to 325°F / 160°C. Toss 1kg of hulled halved ripe strawberries with 1 tablespoon of granulated sugar on a rimmed baking sheet and spread out.
- Roast for 45 minutes, rotating the sheet halfway through. Toss, then roast for 15 minutes more, watching that the juices do not harden or burn.
- Scrape the fruit and all juices into a food processor. Blend until as smooth as possible, then transfer to a bowl and cool completely.
- Add 395g of sweetened condensed milk and beat on high for 1½ minutes. In another bowl, whip 500ml of cold heavy cream to stiff peaks, about 3 minutes.
- Gently fold a dollop of cream into the strawberry mixture, then another. Fold the strawberry mixture into the remaining cream until evenly pink, keeping it airy.
- Spoon into a freezer container and smooth the top. Press parchment paper onto the surface, cover, and freeze for at least 12 hours, until scoopable.