No-churn summer cup and clotted cream ice cream

For the clotted cream ice cream:

• Free-range eggs 2 large

• Caster sugar 125g

• Double cream 250ml

• Trewithen Dairy Cornish clotted cream 200g

• Trewithen Dairy whole milk 250ml

• Strawberries 200g

• Icing sugar 1 tbsp

• Pen Sans Summer Cup 50ml

To garnish:

• Mint leaves

• Strawberries

• Orange slices

1. In a large bowl, whisk the eggs until light and fluffy. While still whisking, add the caster sugar, one spoonful at a time, and continue to mix for a few minutes. Continue to whisk and add both creams and the milk.

2. Pour the mixture into a freezer-proof container (a loaf or baking tin works well) and freeze for 2 hours. Remove from the freezer, whisk thoroughly and return it to the freezer.

3. In the meantime, place the strawberries and a splash of water in a small saucepan over a medium heat and cook until the strawberries break down into a sauce. Add the icing sugar and Pen Sans Summer Cup. Allow to simmer for a few minutes until the mixture reduces slightly. Set aside to cool.

4. Stir the strawberry sauce through the semi-frozen ice cream and, using a cocktail stick, pull it gently through to create a marbling effect. Add the remaining strawberries and return to the freezer until frozen – approximately 1 hour.

5. To serve: remove the clotted cream ice cream from the freezer and add fresh strawberries, mint and orange slices to garnish. Enjoy in cones or bowls.