Pour 200g of cream into a pot and heat it over a light heat, mix it with a spoon for 2 minutes. Then sift the powdered sugar and slowly add it to the cream pan (heating constantly). Then mix it until the cream is a little thicker. Pour the mixture of the pot into the mixer, then add the milk and the remaining 200g of the cream. Mix everything and leave it in the freezer for 1.5 hours. Then take it out and put it back in the mixer, add 3 tablespoons of BIOHASKAP® berry powder and mix it until the mass turns purple (you can add more haskap berry powder to make the colour more intense). Pour the mass into an ice cream container and leave it in the freezer for the next 3 hours. Done ! Ice cream is ready!