Blend ricotta and mascarpone, milk, sugar, vanilla extract and salt until really smooth. Add in cream and pulse to combine. Then freeze in your icecream maker as per manufacturer's instructions.

When the icecream is ready, take it out into three containers, diving the icecream in equal portions.

In one portion add the strawberries, in the next one add blueberries and the lemon zest in the last one.

Mix until combined and cover and put the lemon and strawberry ones in the freezer.

Cover the base and sides of a loaf pan with a cling/plastic wrap.

Evenly spread out the blueberry icecream in the pan, ensuring even distribution.

Freeze for 30 minutes, then spread the lemon ice cream on top of the blueberry one, creating a second layer.

After another 30 minutes , layer the strawberry one on top , evenly distributing the icecream.

Cover with a cling wrap and freeze until ready to eat or at least 4 hours

Take out the ice cream at least 10 minutes before eating and simply invert the pan onto a plate. Remove the plastic wrap, cut into slices and enjoy.