Preheat the oven to 160C/320F.

Toss the strawberries, sugar and vanilla paste into your baking dish and stir together.

Place in the oven and bake until the strawberries are a deep color and the juices have cooked off, approximately 50 minutes.

Remove from the oven and allow to cool.

Set ⅓ of the roasted strawberries aside and place the remaining roasted strawberries and all the syrup into a blender and blend until smooth.

Pour into a saucepan and cook on low-medium heat until bubbling and the liquid has reduced by about ⅓, approximately 15 minutes. You’ll know they’re perfect when the bubbles are thick and the smell is intensely fruity. Set aside.

Place the eggs, yolks, extract and sugar into a heatproof bowl over a double boiler on medium heat and whip until thickened and pale, approximately 12 minutes. Set aside to cool.

Fold the reduced strawberry sauce into the egg mixture until well combined.

Whip the cream until soft peaks are just reached and then fold into the cooled fluffy egg mixture.

Add in the roasted strawberries and fold until well combined.

Finally toss in the shortbread chunks and fold until well combined.

Pour into a freezer proof dish and freeze for at least 4 hours or overnight.

Remove and allow to soften slightly.

Scoop up and serve in bowls or ice cream cones.

Enjoy!