2. Place the berries, castor sugar and 30ml water in a saucepan and cook until the berries are soft. Blend in a food processor until smooth. Add the vanilla essence or a tot of strawberry liqueur, if you are using it. Set aside to cool.
3. Remove the ice cream from the tin and slice. Place onto serving plates and spoon over the berry coulis. Serve topped with a mint leaf, and accompanied by seasonal fruit.
24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.