• Rinse and hull the strawberries. Roughly chop the strawberries and pulse them in a food processor or grinder for a few seconds to make a coarse purée.
• Take a big mixing bowl, and add the hung curd and condensed milk into the mixing bowl. Whisk them together and make a smooth homogeneous mixture. (You may use thick yoghurt instead of hung curd and add some finely chopped strawberry to the yoghurt while mixing.)
• Add the puréed strawberries into the hung curd mixture, and whisk it well.
• Transfer the mixture into a container or silicone moulds, cover it with a lid, or tightly wrap it well in cling film or aluminium foil.
• Freeze them overnight (or a minimum of 5 hours) until solid. Take them out from the freezer 5 mins before serving.
• Serve it with strawberry compote and fresh fruits.

Strawberry Compote

• Rinse and hull the strawberries. Roughly chop the strawberries.
• Add the strawberries, sugar and lemon juice to a saucepan. Let them come to a boil. Reduce the heat to low and simmer until the strawberries are soft and mushy and the liquid thickens; it will take around 10 minutes.
• Taste and add more sugar if necessary. Do not cook it for long; the compote will thicken once it cools down.
• Let the compote cool down completely. Transfer to a clean jar and store in the refrigerator for up to 2-3 weeks.