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michdy74
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Preheat oven to 220C.
Place hulled strawberries into a shallow oven proof baking dish where they fit quite snugly. Make sure any large strawberries are halved.
Sprinkle over sugar, vanilla and lemon zest and stir everything together.
Bake for 15- 20 minutes until the strawberries are soft, slightly browned, smelling sweet and have released a little of syrup.
Allow to cool. Once cool, start whipping the cream.
Whip the cream and creme fraiche together until it reaches soft peaks. Be careful not to over whip as it will affect the consistency of the ice cream.
Once it has reached soft peaks, add the condensed milk and whip again until its back to soft peaks.
Crush the cooled strawberries with the back of a fork (i think a little texture here is great) and add them with all their juice to the cream mixture.
Delicately fold through and pour into a large loaf tin.
Freeze for at least 6 hours or overnight. Scoop and devour.