This may sounds strange but it really works, its flavour best described as a slightly chlorophyll-ish lemon meringue ice cream. It works best with an ice cream maker but you could freeze it in a plastic container and stir it 2 or 3 times as it freezes to break up the ice crystals. The leftover egg whites can be frozen for meringues.

200ml milk

200ml double cream

1 vanilla pod, split open lengthways and seeds scraped out

4 egg yolks

65g caster sugar

pinch of salt

150 g sorrel leaves, washed and patted dry, and roughly chopped

3 tspns honey

2 lemons, finely grated zest of one, and then both lemons juiced to get 60ml juice

400g strawberries, stalks removed and cut into 0.5 cm slices

• Put the milk, cream, vanilla seeds and scraped out pod in a medium saucepan , and warm gently over a medium hear for 5 minutes until steaming but not boiling. Turn off the heat and infuse for 20 minutes.

• In a medium bowl, whisk the egg yolks with the salt and sugar until pale. Then stir in two tablespoons of the milk mixture and slowly whisk in the remaining liquid until everything is combined. Quickly rinse out the pan and then pour the mixture back into it, making sure that all of the vanilla seeds come back into the pan

• Cook the custard on a medium heat for eight to nine minutes, stirring constantly until it thickens enough to coat the back of a spoon. Do not boil or it might split Strain the custard into a medium sized bowl, and remove the vanilla pod. Stir in the sorrel, cover with cling film , making sure the film touches the surface of the custard to prevent a skin forming, then leave to cool

• When the custard has cooled, put in a liquidiser, add the lemon zest and honey, and blitz until smooth. Keep adding the lemon juice until you achieve your preferred balance of sweetness and lemonyness. Sieve the mixture into a jug and transfer into an ice cream maker until frozen

• 10 minutes before serving get the ice cream out of the freezer to allow to soften. Put two scoops on each plate, and serve with the strawberries