In a large bowl, whisk the cream until lightly whipped.
Fold in in the condensed milk and the vanilla extract. Check for sweetness and add a little more condensed milk if you want the ice-cream to be sweeter. Set aside.
Next, in a food processor, blend the strawberries and raspberries with a squeeze of lemon juice for a few seconds until smooth. Pass through a fine sieve to remove the seeds and add some elderflower cordial to flavour. check the sweetness and add some icing sugar if desired.
Transfer the ice-cream mix into a tin or large bowl. Pour half of the berry mixture in and fold to create ripples or swirls. Keep the leftover of berry puree in a container lined with cling film in the fridge. Place the ice-cream in the freezer, covered with cling film for 2-3 hours minimum or overnight to set.
Remove from the freezer 10 minutes before serving to enjoy the ice-cream with extra drizzle of the fresh berry puree