Born in Bangkok's night markets, rolled ice cream is made by spreading a creamy mixture onto a frozen metal pan, letting it set in seconds, then rolling it into strips. The strawberry version is the most classic, and spreading it thin with a spatula takes a bit of practice. The same technique works just as well at home.
Place a flat metal pan in the freezer at least 1 hour before you start, so it gets thoroughly cold.
Whisk the cream, milk, honey and vanilla together in a bowl, then fold in the diced strawberries.
Pour the mixture onto the ice-cold pan and spread it into a thin layer quickly with a spatula; it starts to set within seconds.
Scrape the frozen layer into 5-6 centimetre wide strips with the spatula and roll each one up.
If the pan isn't cold enough, the mixture won't set and you won't be able to roll it; use a pan that has chilled in the freezer for at least an hour. Allergens: contains milk and dairy (cream, milk).
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