Ice Cream Trifle

Ingredients

400g strawberries
1 tbsp sugar
2 tbsps icing sugar
2 tbsps water

500g custard
300mls double cream, or 500g softened vanilla ice cream
Sponge fingers

Method

Puree half of the strawberries with the water and icing sugar, then pour into a saucepan and bring to the boil. Cut the remaining strawberries into small pieces and stir in the sugar. Stir into the puree and leave to cool.

If using double cream, whip until thick, adding sugar to taste. Mix the cream or ice cream with the custard, then pour this into a large dish. Spoon the strawberry mix evenly over the top, then lastly arrange a layer of sponge fingers over the top.

Freeze for minimum 3 hours. Defrost for a few minutes just before serving.