Make your homemade ice cream. It will need at least 4 hours to freeze but it is preferable to freeze it overnight.

Pour the cream and condensed milk into a large bowl. Using an electric whisk, whisk until well combined and the cream feels airier than when you started. This will only take 5 or so minutes.

Add the vanilla and whip again. Taste it here and add more vanilla if preferred.

Pour into a 2lb loaf tin or a tin/container that can be stored in the freezer safely. Feel free to split the mixture into multiple containers if needed! You can use cake tins if you have them.

Freeze for at least 4 hours or overnight if possible.

When ready to decorate and serve, prepare enough sundae glasses or bowls and set aside.

Pour the cream into a bowl and whisk using an electric whisk until the cream can hold itself (but isn’t overly stiff!). Add the sugar and whip in briefly. Set aside or place in the fridge until needed.

Get the ice cream from your freezer and leave to soften a little on the side while you prepare the rest of the decorations.

Wash the fresh raspberries and put them into another bowl. Blitz or mash them until they are mostly liquid. Set aside.

Wash and chop (if necessary) the fresh fruit that you are using to decorate. Drain and leave to the side. Make sure your nuts and cherry blossom decorations are ready too.

If wanting to, add the whipped cream to a piping bag with a cupcake frosting nozzle on the end and set aside.

Scoop at least three scoops of ice cream into a sundae glass/bowl. If it is particularly warm weather, do one sundae at a time and serve as you go. Otherwise, scoop and decorate the lot.

If the ice cream is hard to scoop, boil the kettle and sit the spoon in a bowl with the freshly boiled water to heat it up. Then try again.

Using a spoon, drizzle raspberry coulis over the ice cream.

Pipe a generous amount of whipped cream in a large swirl on the top.

Sprinkle on your fresh fruit, nuts and cherry blossom decorations.

Serve immediately and enjoy!