To make the ice cream, heat the milk and the clotted cream together over a medium heat until just steaming – you don’t want this to reach boiling point.
Remove the pan from the heat while you whisk together the egg yolks and the sugar until pale and creamy.
Continue to whisk while you slowly pour in the cream mixture – if you have a stand along mixer for this it will really help.
Pour the mixture back into the pan and continually stir over a very low heat until the mixture has thickened enough so that it coats the back of a wooden spoon.
Stain the mixture through a sieve and then pour into an ice cream maker and churn according to the instructions (if you don’t have an ice cream maker you can still make this, but you will have to freeze the mixture and whisk it up with a fork every 20 minutes.)
Scrape out the ice-cream into a lidded container and freeze until fully set.
To make the jelly, soak the gelatine leaves in some cold water to soften them.
Heat the champagne and the sugar over a low heat until the sugar has dissolved – be careful not to let this boil, and stir occasionally to speed up the process.
Drain the gelatine leaves and squeeze out any excess liquid before adding them to the champagne and stirring until dissolved.
Set the mixture aside to cool.
Lay out 4 glasses and divide the strawberries between them.
Once cooled, pour over the jelly mixture and place in the fridge to set – this will take several hours so it is best to leave it overnight.
To serve – place a scoop of the ice cream on top of the jelly and enjoy!