Condensed milk ice cream with raspberry salad

Method

1. For the ice cream: in a small saucepan, slowly bring the milk to the boil with the sugar, stirring often. Reduce by half and skim any film off the top with a spoon. Remove from the heat and stir in the condensed milk.

2. Pour the mixture in a bowl, cover and refrigerate for 30 minutes. Transfer to an ice cream maker and churn according to manufacturer's guidelines. Scoop the ice cream into a plastic container, seal with a lid and freeze for 2-4 hours.

3. For the salad: mix together the raspberries, puree and lime juice. Scatter over the pistachio nuts.

4. For the Welsh shortbread: beat the butter and icing sugar together, then lightly mix in the flour and salt to make dough. Roll into a cylinder about 6cm in diameter, wrap in cling film and chill for at least 2 hours.

5. Preheat the oven to 200C/ gas 6. Cut the chilled dough into 5 mm thick slices (12-14 slices) and place on a baking sheet. Bake for 10-12 mins or until golden around the edges. Slide onto a wire rack to cool.

6. Serve the ice cream, with a dollop of raspberry salad and 2 shortbreads.