Place the cream in a large bowl with the vanilla extract (if using a vanilla pod, scrape out the seeds) and whisk until soft peaks form, then stir in the condensed milk. Crush over most of the meringue and fold through.

Pour the cream mixture into a freezer-proof container, making sure it goes into the corners. Drizzle over most of the strawberry syrup and gently ripple through, leaving pools of strawberry syrup. Freeze for at least 4 hours, or until set (it’ll keep in the freezer for up to 3 months).

Move the ice cream from freezer to fridge 30 minutes before you want to eat so you have a semi-frozen, scoopable dessert.

Scoop into bowls or onto cones and top with the remaining strawberries, crushed meringue and a drizzle of strawberry syrup, to serve.