Pistachio ice-cream cake with red summer berries

1. For pistachio ice-cream, process 100gm pistachios with 65gm sugar in a small food processor until finely ground, set aside. Bring milk to the simmer in a saucepan over medium-high heat, then add pistachio mixture. Meanwhile, whisk yolks and remaining sugar in an electric mixer until pale. Add milk mixture, whisk to combine, return to pan with orange rind and stir over medium heat until mixture coats the back of a spoon thickly (8-10 minutes). Add cream and remaining pistachios, transfer to a bowl placed over ice, stir occasionally until chilled, then freeze in an ice-cream machine. Spoon into a chilled 1-litre mould (you may have a little ice-cream left over), freeze until required.

2. Meanwhile, for raspberry syrup, combine frozen raspberries and sugar in a heatproof bowl, cover with plastic wrap, place over a saucepan of simmering water and cook until syrupy (1 hour). Strain through a fine sieve (don’t press on solids) and set aside to cool completely, then refrigerate until required.

3.To unmould ice-cream cake, dip mould briefly in hot water and invert onto a serving tray. Scatter with some strawberries, raspberries and pistachios to decorate, and serve with syrup and remaining fruit.