Jennifer McLagan’s Simple Strawberry Ice Cream with Brandy Snaps

Purée the sliced berries, sugar, lemon juice and salt. Strain to remove seeds. Heat the heavy cream just to the boiling point and pour over the purée. Stir to combine, and chill overnight. Freeze the next day in an ice-cream machine, folding in the finely diced berries just at the end. Transfer to a container and freeze until firm.

Heat the oven to 350°F/180°C. Lightly butter a baking sheet. Melt the sugar, syrup, and butter together in a saucepan. When it starts to bubble, remove from the heat and beat in the brandy and flour.

Using a teaspoon, place 6 spoonfuls, well apart from one another, on the baking sheet. Bake until flat and golden, 5 to 7 minutes. Let cool on the sheet just until they are firm enough to move, but still pliable (a matter of seconds). Shape over a rolling pin, or simply leave flat. Carry on with baking the second batch.