For the ice cream: Puree the sliced berries, sugar, lemon juice and salt. Strain to remove seeds. Heat the heavy cream just to the boiling point and pour over the puree. Stir to combine, and chill overnight. Freeze the next day in an ice-cream machine, folding in the finely diced berries just at the end. Transfer to a container and freeze until firm.
For the brandy snaps: Preheat the oven to 350 degrees F. Lightly butter a baking sheet.
Melt the butter, sugar and syrup together in a saucepan. When it starts to bubble, remove from the heat and beat in the brandy and flour.
Using a teaspoon, place 6 spoonfuls, well apart from one another, on the baking sheet. Bake until flat and golden, 5 to 7 minutes. Let cool on the sheet just until they are firm enough to move, but still pliable (a matter of seconds). Shape over a rolling pin, or simply leave flat. Carry on with baking the second batch.
Serve a grand spoonful of ice cream with a crispy brandy snap!
Recipe courtesy of Laura Calder