Strain the tinned strawberries, putting the liquid into a small saucepan

Simmer the syrup until it's reduced by half. Set aside and allow to cool

Purée the tinned strawberries

In an electric mixer using the whisk attachment, whip the double cream, condensed milk and strawberry purée on high for 5–7 minutes until the mixture thickens

Gently fold in all but a couple of tablespoons of the chopped strawberries until evenly mixed through

Decant into a 2-litre lidded container (or two 1-litre containers) and sprinkle the reserved, chopped strawberries evenly over the top

Freeze for at least 4 hours - better still, overnight