This recipe came about because I was testing recipes to enter into the Platinum Jubliee Pudding contest for Queen Elizabeth. This was actually one of my very favorites, but in the end did not make the cut since Fortnum & Mason (the sponsor) would like to replicate the winning pudding for retail and soft-ish ice cream just wasn’t going to make the cut for retail, but it certainly will for your home kitchen. While the recipe looks long - there are four parts, it’s easy to assemble in about 30 minutes and the rest of the time is spent in the freezer. Equipment-wise all you need is that well-used banana bread loaf tin from the pandemic! Oh and a handheld mixer helps too.

This is the recipe you didn’t know you needed. Yes, homemade ice cream is super easy without an ice cream maker - all you have to do is whip some cream and fold in your flavorings. We had semifreddo served at our California wedding reception and I had no idea it was this easy to make and we paid a small fortune for a really easy dessert. Ideally, you whip this up about 3 hours before serving so it’s semi-solid and a bit fluffy, but you can do a day or two in advance and it will just need to thaw a bit longer….likely 30 minutes before inverting onto a platter and slicing into thick wedges. The most lovely thing about this dessert is it just looks stunning on a platter and especially nice if some sliced fruit is strewn about the the top for an over-the-top ice cream photoshoot. I cannot wait to make this on a hot summer day next summer and all I need is about 3 hours of patience from conception to eating.

Double Cream: In the U.K. double cream is in every grocery store and easy to find. It has a higher fat content than U.S.A. whipping cream, but if you live in the U.S.A. and want to make this recipe go right ahead and substitute whipping cream for the double cream and it’ll be just fine, minus a few fat calories.

Dairy-free: My husband cannot consume dairy from cows. I had success making this in the U.K. with Elmlea Plant-based Double Cream and he loved it. So I encourage you to find your own plant-based cream alternative.

Gluten-free: sway the shortbread biscuit base for gf biscuits or leave out altogether.

Strawberries: you will need 1 basket (or punnet) for the puree and 1 basket (or punnet) to decorate the top if you like and a few chopped to fold into the lemon curd layer. *You can also use frozen strawberries to make the puree and fold into the lemon curd layer. You will just need some fresh strawberries to decorate the top if you wish.

Shortbread Biscuit Base

175g shortbread biscuits, crushed

75g melted butter

Method:

1. Mix together and set aside until the end.

Strawberry Puree

170g pureed strawberries (1 basket or punnet, can use frozen too)

40g granulated sugar

2 teaspoons lemon juice

pinch salt

1/4 teaspoon vanilla

Method:

1. Bring all ingredients (except vanilla) to a boil over medium heat, in a medium-sized saucepan. Then reduce heat to a simmer, all while continually whisking to prevent burning.

2. Remove from heat, whisk in vanilla and set aside until cool. *You will use all of this in the whipped strawberry layer.

Lemon Curd Layer

300ml double cream (or U.S. whipping cream)

90ml creme fraiche

3/4 teaspoon vanilla

60g lemon curd

handful of strawberries chopped into bite-sized pieces (can use frozen)

Method:

1. Using a handheld mixer, whisk the double cream until stiff peaks form. Then, fold in the remaining ingredients and set aside.

Strawberry Layer

300ml double cream (or U.S. whipping cream)

180ml strawberry puree

Method:

1. Using a handheld mixer, whisk the double cream until stiff peaks form. Then, fold in 2/3rd (120ml) of the strawberry puree. You will swirl in the remaining puree as you press it into the pan.

Assembly:

1. Line a metal bread loaf tin with clingfilm or parchment paper (if using, use 2 pieces: top-to-bottom & sides for easy lifting).

2. Layer 1/2 of the strawberry into the bottom of the tin. Drizzle a bit of the strawberry puree and barely swirl it into the whipped cream so you can still see the red. Repeat with the remaining cream and puree. Make sure to evenly press the strawberry into the corners and edges to fill in the gaps so you have a nice, uniform rectangle when it’s inverted onto a platter or plate. If you have any remaining strawberry puree, make sure to drizzle the remaining on this layer.

3. Next, repeat the same with the lemon curd whipped cream layer - making sure to evenly press it into the corners and edges.

4. Next, press in the biscuit crumbs you set aside.

5. Place in the freezer for minimum 2 hours and invert onto a platter or plate after thawing on the countertop for about 10 minutes (depending on how warm your kitchen is). If needed you can make ahead of time by several days and freeze, it will be very solid and need likely about 30 minutes to thaw before slicing.

6. For serving arrange whole and sliced strawberries over the top and slice into wedges to serve.