For the sugar syrup, add the sugar and water to a saucepan. Scrape in the seeds from the vanilla pod

Place the pan over a low heat, leave the sugar to dissolve then bring to a light simmer for 10 minutes

Remove from the heat, stir in the lemon juice and allow to cool. Store in an airtight container in the fridge

Place the strawberries and 570ml of sugar syrup into a saucepan and bring to a gentle simmer. Continue to cook for 10 minutes or until the strawberries are soft. Remove from the heat and set aside

Meanwhile, place the gelatine leaves into cold water to soften

While still warm, strain the strawberries through a fine strainer and reserve the liquid in a bowl. Discard the fruit, or reserve to add to the finished dessert

Remove the softened gelatine leaves from the water, squeezing out any excess water, then stir into the warm strawberry juice

Pour into jelly moulds or individual ramekins and leave to set in the fridge overnight

For the ice cream, add the cream and milk to a pan and scrape in the seeds from the vanilla pods. Add the pods. Bring to a gentle simmer, remove from the heat and then set aside to infuse for 30 minutes

In a large bowl, whisk the egg yolks and sugar until pale and smooth

Bring the milk and cream back up to simmering point and, while continuing to whisk, pour over the egg mixture. Return the mixture to the pan

Place the pan over a low heat and, while stirring continuously with a wooden spoon, cook the custard until it coats the back of a spoon

Remove from the heat, pass through a fine sieve into a bowl and allow to cool

Churn in an ice cream machine and freeze in a suitable container

Once ready to serve, scoop the ice cream and serve with the strawberry jelly