Roughly chop half of the strawberries, then set aside.

Combine in a blender or Food processor bowl the yogurt, fresh milk, all purpose cream, condensed milk and strawberry syrup.

Add the remaining strawberries to the mixture then puree until smooth.

Pour into a tin loaf pan container, then fold the chopped strawberries.

Cover with cling wrap or foil and place in the freezer for 3 hours or until firm but not hard.

Garnish with fresh strawberries.