Hello, and greetings 
with my fusion.
Ingredients:
300 ml heavy cream
1/2 cup blueberries frozen
1/2 cup wild strawberries frozen
1/2 cup wild raspberries frozen
1/4 cup sugar
3/4 cup of homemade condensed milk.
1/2 cup butter cashew(caramelized cashew)
Cook 1 cup of high-fat milk made a slurry with 1.5 tbsp custard powder and milk add in the boiling milk and continuously stir.
Add 1 tbsp sugar in and keep continuously stirring until its become thick check with the spoon when the spoon gets coated with the mixture it is done. keep aside and after cooling down put it in the fridge.
Mesure the cream 300ml add to the pan and whisk it with a hand mixer on medium speed add 1/4 cup sugar in.
When start getting a stiff pick, gradually add condensed milk which we made.
This is our base for different flavors.
Previously I made caramelized cashew with 2 tbsp sugar and 12-15 cashew. crushed them into small pieces. in the container putting plastic film. sprinkle 1/2 part of the cashew pieces.1/2 part of crushed cashew and 1/3 part of the prepared base of ice cream mix together. and put the layer in the container.
Crush the raspberries and add 1/3 part of the whipped cream mixture to it add the wild strawberries in and put this layer on the top of butternut ice cream.
Now crush the blueberries and add the rest of the cream mixture in, saving 1 tbsp to use on the top. After putting the final layer add the saved white cream mixture and make a marble effect spread a few blueberries on the top.
Put the plastic film and container cover put it in the freezer for 4-5 hours.
After it is set take it out and serve to make nice colored scoops or slice it as I did.
Enjoy the summer