Berry ice cream

In a small sauce pan, heat the raspberries with one tablespoon of sugar until they start to break down into a chunky sauce. Let it cool.

Repeat step 1 with the blueberries.

Combine cream and condensed milk in a food mixer with a balloon whisk until firm peaks appear.

Add the raspberry and blueberry sauces separately to the ice cream mixture and stir in gently.

Transfer the mixture into a Pyrex cook and freeze.

Freeze until mixture is set.

Serve with extra toppings of toasted flaked almonds and berries.