Eton mess ripple ice cream

Put the strawberries into a saucepan along with the honey and lemon juice. Simmer for 5–7 mins, until you have a thick, jammy compote. Strain through a sieve and reserve about ½ the syrup; keep chilled.

Mix the soft strawberries back into the remaining syrup and roughly crush with the back of a spoon, leaving some fruit whole. Set aside to cool.

Add the condensed milk, cream and buttermilk to a large bowl. Whisk with electric beaters on medium speed until thickened and stiff peaks form (about 3–4 mins); take care not to overwhip.

Use your hands to roughly crush the mini meringues then drizzle over the strawberry compote. Fold the crushed meringue into the ice cream.

Transfer to a deep freezer-proof container – about 1 litre in volume; you can use a 2lb (900ml) loaf tin. Cover the surface with a small sheet of wax paper or baking paper and then secure the lid of your container or wrap tightly in clingfilm. Freeze for at least 4 hrs, or preferably overnight, until frozen solid. It’ll keep well for about 1 month. Transfer to the fridge for 10–15 mins before serving for easier scooping.

Serve in Asda cones, drizzled with the reserved strawberry syrup.