Makes approx 1.8 ltrs
397g tin condensed milk
1kg Greek yoghurt
1 teaspoon vanilla paste (optional)
You will need
2x 2lb loaf tins
Remove the stalks and chop half the strawberries into small dice size pieces. Put the rest into a food processor and whizz to a purée.
Pour the condensed milk into a large bowl. Add the purée, greek yoghurt and vanilla paste then gently blend all the ingredients together. Spoon in the diced strawberries and fold them through the mixture. Pour the ingredients into the two loaf tins, cover with foil and place them in the freezer for around 1 1/2 - 2 hours. Remove from the freezer - the outer rim of the mixture should be firm with the centre still liquid. Whisk the mixture to smooth out any ice particles and return to the freezer for a further 1 1/2 hours. Repeat this process two more times, making sure you get into the corners of the tins. Each time the mixture will be firmer. After a further 2 hours, the yoghurt should be a good texture to scoop. This dessert will always have a little more icy crunch to it than ice cream and it is best eaten at this stage on the day of making. If you would like to freeze it overnight, take it out of the freezer a good hour before serving.