Boil milk in a saucepan and remove from heat.
Whisk egg yolks and sugar, then whisk in the hot milk.
Cook mixture over low heat for five minutes while stirring without boiling.
Whisk in cream and elderflower cordial and let cool.
Churn in an ice cream machine and freeze.
Soften gelatine leaves in cold water.
Boil 100ml perry with sugar until dissolved.
Stir squeezed gelatine into the hot perry until melted.
Add remaining perry and cool without letting it set.
Pour half the jelly and berries into moulds and chill for one hour.
Top with remaining berries and jelly and chill until set.
Turn jellies out and serve with a scoop of ice cream.