First, make the ice cream. Whisk the egg whites to stiff peaks in a bowl using an electric whisk. In a second bowl, tip in the yolks and icing sugar, then split the vanilla pod and scrape in the seeds. Whisk until pale and fluffy. In a third bowl, whip the double cream using a clean electric whisk until it’s holding its shape, then fold in the yolk mixture followed by the whipped egg whites.

Pour the ice cream mixture into a 900g loaf tin lined with baking parchment, leaving some overhanging. This will help you remove the ice cream later. Freeze for 2 hrs until set but still soft enough to shape.

Remove the ice cream from the freezer and lift out of the tin using the parchment. Use a spatula to shape the mixture into a rough sausage, then use the parchment to roll the ice cream into a rough log, about 35cm in length. Twist the ends of the parchment like a cracker to enclose the ice cream (see pic), then return it to the freezer for a further 1 hr until solid.

Next, make the jam. Put a saucer in the freezer to chill, then tip the strawberries, lemon juice and sugar into a heavy-based saucepan set over a high heat. Bring to the boil, stirring occasionally. Boil rapidly for 5 mins, then remove the pan from the heat.

Spoon 1/4 tsp jam onto the cold saucer – if it wrinkles when you push it with your finger, it’s ready. If it’s still runny, return it to the heat and boil for another 2-3 mins, then test again. Once the jam is set, remove from the heat and leave to cool. It should be thickened and sticky.

Heat the oven to 200C/180C fan/gas 6 and line a 24 x 32cm swiss roll tin with baking parchment so that it overhangs the rim, then butter well. Whisk the eggs and sugar together using an electric whisk for 2-3 mins until thick and pale.

Fold in the flour, baking powder and vanilla extract using a large metal spoon until no visible pockets of flour remain.

Gently tip the batter into the prepared tin and bake for 15 mins until lightly golden and springy to the touch.

Remove from the oven, leave to cool for 1-2 mins in the tin (or until cool enough to handle), then carefully roll the sponge up while it’s still warm, using the baking parchment. Leave to cool fully in its rolled-up shape, about 1 hr.

Unravel the sponge and spread the jam all over the inside using a spatula or palette knife. Working quickly, unwrap the ice cream and put it on top of the jam, then roll the sponge up around it to enclose the ice cream.

Wrap the arctic roll in a clean sheet of baking parchment, followed by a sheet of foil. Freeze for a further 30 mins to firm up slightly.

Unwrap, slice and serve. Will keep frozen for up to a month. Leave at room temperature for a few minutes before slicing and serving.