Editor's January Pick #12: No-churn Ice Cream

Editor's note: A lot of people enjoy sweet with savoury, and even as my tastebuds realign to find fruitcake tasty and other such things I never saw myself enjoying, something I will never fathom is butter on cake. But I am very much in the minority there! So, for those who want something a little sweet to go with the aforementioned (blowing my braincell budget right there...) banana bread, I present MiamMiam's no-churn ice cream. If you struggle to get fresh berries then frozen ones are definitely get-able, so grab a bag of whatever fruit is your fancy (strawberries if we're following closely) and see just how easy it is to make!

Speaking of seasonal fresh fruit

I don't think there is a more evocative scent of summer than that of a bowl of strawberries, it's just divine and makes your mouth water. Sadly these days shop bought fruit can bring disappointment since a lot of strawberries are forced and taste, quite honestly, of nothing. Buy locally at farm shops or pick your own if you can.

The following recipes give you two ideas for alternative uses for a glut of strawberries.

No-churn strawberry ice cream

The recipe will give you 960g

750g/1½lb strawberries

juice of two lemons

1 x 397g condensed milk

300g light brown muscovado sugar

Top the strawberries, cut in half or quarters if large then blitz to a purée, add the lemon juice. Tip the blitzed berries into a large sieve and allow the purée to pass through. As you're passing the strawberries there's no need to hull the berries.

Place the condensed milk and brown sugar into a large mixing bowl and whisk on high for 10 minutes. I used a hand whisk. Eventually the sugar is beaten into the condensed milk and will give you a ribbon effect. Set your timer and have patience – it's worth it. You can help your strawberry pulp through the sieve with the back of a metal spoon. Fold into your sugar and condensed milk and mix until combined. I split the mixture into two boxes. Freeze for at least 6 hours. Remove from the freezer 10 minutes before serving – no longer – it softens very quickly.

If you want a perfect scoop dip the scoop into boiling water and pat dry.

As the cook I think you're entitled to taste the ice cream ahead of serving. I confess I'm not a huge fan as a rule but I was intrigued so I took a teaspoonful as I boxed it – one word - “wow” - I ditched the spoon and took another, just to be sure.

It's the best I've ever made – I hope you feel the same!