Preparation:
Quarter the strawberries and mix with raspberries and blueberries in a bowl. Stir in the Cointreau and caster sugar and set aside. Use an electric whisk to whip cream, until it forms soft peaks, Whisk in custard, then half the fruit, crushing it as you whisk. Turn mixture into a freezer container and freeze for 2-3 hours. Place reserved fruit in the fridge to chill. Remove ice cream from freezer, then beat with an electric whisk. Freeze for a further 2-3 hours, until firm. remove ice cream from the freezer 2 mins before serving. Top with reserved fruit and pistachio nuts |
