Preheat oven to 180°C (160°C fan forced)

In a large bowl, lightly fold together the condensed milk, whipped cream and vanilla paste and place in the freezer.

Place the pistachios in a roasting dish lined with greaseproof paper and roast for 4 minutes. Remove from the oven and set aside. Turn the oven down to 150°C.

Place the sugar, cake mix, brandy, lime zest and juice, and a pinch of salt in a small pot and reduce to a syrup over low to medium heat. Once thick, pour over the pistachios and place in the oven to roast for 6 to 8 minutes. Remove from the oven and allow to cool completely to form a stiff praline. Break into chunks, transfer to a food processor and pulse to form a chunky crumble.

Fold into the partially frozen ice-cream mixture and return to the freezer to freeze overnight.

Serve chilled, together with split strawberries and cherries.