Indian ice cream (Tropical kulfi)

Mix the evaporated milk, castor sugar, cardamom and cinnamon stick in a medium pan.
Bring to the boil, then reduce the heat and simmer for five minutes.
Remove from the heat and allow to stand for 20 minutes.
Strain the mixture into a blender and discard the spices.
Add the fruit and blend until smooth.
Pour the mixture into a shallow baking pan.
Cover with foil and freeze for 90 minutes until almost set.
Remove from the freezer and process until smooth.
Line the base and sides of a 23 cm square pan with plastic wrap.
Pour the mixture into the pan and freeze for three hours or overnight.
Turn out onto a board and cut into 16 triangles.
Place two triangles on each serving plate and garnish with extra fresh fruit and mint leaves.