1. In a medium bowl, add the berries and icing sugar. Mix them together and leave to sit for 20 minutes. This will allow the natural juices to come out from the berries.

2. In another bowl, whisk the the cream until stiff-peak stage. To this add the condensed milk and salt and whisk again.

3. Using the back of a kitchen fork, begin to mush and break down the berries.

4. Fold the berry mix into the cream and spoon this into a 2lb loaf tin and place in the freezer overnight.

5. Remove from the freezer 10 minutes before you wish to serve. Simply scoop into wafer cones and enjoy.

Tip: If you line the 2lb tin with a double layer of clingfilm, you can de-mould the frozen ice-cream and serve it in slices as a mixed berry terrine for dessert.