Strawberry Camembert ice cream

To prepare the strawberry swirl, hull the strawberries. Place them in a blender and blitz until smooth.

Place the strawberry purèe, 50g of sugar and ½ tbsp corn flour in a medium pot placed over a medium heat. Simmer for a few minutes until slightly thickened.

Pour the strawberry swirl into a bowl and refrigerate for 1 hour.

Meanwhile, to make the ice cream combine the camembert, milk, cream and remaining sugar in a medium pot placed over a medium heat. Bring to a simmer, stirring continuously until the sugar dissolves, approx. 5 minutes. Remove from the heat and strain, then return to the pot.

Combine the remaining corn flour and 2 tsp water to form a slurry. Add it to the cream mixture and return the pot to the heat. Whisk continuously until the mixture thickens and evenly coats the back of a spoon. Pour into a medium bowl and place cling film over the surface and refrigerate for at least 1 hour.

Once completely chilled, pour the ice cream mixture into a churner and churn until it looks like soft serve.

Once ready, spoon the ice cream into a large container and swirl in the strawberry purèe. Freeze until ready to serve.