Galaxy berry ice cream

Mix cream and sugar until the sugar dissolves.

Churn in the ice cream machine until fluffy, frozen and a little over double in volume, about 30 minutes in a KitchenAid attachment.

Freeze to set up for about two to three hours.

In a small sauce pot over medium heat, cook the blueberries with the water 10 to 15 minutes until very tender and the liquid has a glazed shine.

Blend the berries and syrup on high to a very smooth puree; strain, cover with plastic and refrigerate. Repeat with the other berries.

In a chilled bowl, mix a few tablespoons of a berry puree with about a cup of the ice cream; move to another chilled bowl and freeze about two hours. Repeat for each berry, reserving some plain base.

On a frozen marble slab or in a large frozen glass bowl, fold the ice creams together in just a few turns so the colours do not muddle; serve or freeze for a sturdier texture.