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1
Place the strawberries, raspberries and blueberries in a food processor or blender and process until smooth.
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2
Press through a fine nylon sieve into a large measuring jug to remove the pips and blueberry skins.
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3
Stir in the balsamic vinegar, then chill for 30 minutes.
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4
Meanwhile, place the sugar and water in a small saucepan over a high heat.
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5
Stir until the sugar dissolves.
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6
Bring to the boil, without stirring, and boil for 5 minutes until a light syrup forms.
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7
Pour into a heatproof bowl and leave to cool, then stir in the pureed berry mixture and leave to chill until required.
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8
Add the whipped cream to the berry mixture in the bowl, and fold in gently.
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9
Pour into an ice-cream machine and freeze according to the manufacturers instructions.
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10
Then transfer to a freezer proof container and freeze for at least 2 hours before serving.
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11
If you do not have an ice-cream machine, pour the mixture straight into a larger freezer proof container and freeze for 1 hour or until set round the edges.
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12
Beat until the mixture is smooth, then return to the freezer.
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13
Freeze for 30 minutes, then beat again.
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14
Repeat the freezing and beating several times more until the ice cream has a smooth consistency, then leave it to freeze for at least 2 hours.
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15
To make the strawberry compote, slice the berries into a serving bowl.
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16
Sprinkle with sugar to taste, then add a splash of balsamic vinegar and a little freshly ground black pepper.
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17
Stir, then chill until ready to serve.
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18
Transfer the ice-cream to the fridge 20 minutes before serving to allow it to soften.
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19
Scoop into individual bowls and top with the strawberry compote.
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20
Decorate with sprigs of mint and serve.
