For the blackberry and pistachio ice cream Eton Mess
100g/3/4 cup fresh blackberries plus a few extra for garnish
1tbspsugar
125ml/1/2 cup creme fraiche or whipping cream
4scoop pistachio ice cream
1broken meringue nest
1tbspchopped toasted pistachios
Instructions
For the pistachio ice cream
Toast pistachios on a dry skillet over medium heat until fragrant and slightly browned. Remove immediately, chop and set aside.
In a large bowl whip all the ingredients with an electric mixer until soft peaks form, don't overbeat, we are not looking for a whipped cream here.
Pour in a freezer safe container, sprinkle chopped toasted pistachios and gently swirl them in the mixture. Cover with a cling wrap and aluminium foil and freeze for 5-7 hours.
For the blackberry and pistachio ice cream Eton Mess
In a small bowl mash blackberries with a fork, add sugar and mix. Let sit for a couple of minutes for the sugar to dissolve.
Reserve 2 tablespoons of the blackberry mixture and set aside. Swirl the remaining mashed blackberries into creme fraiche or whipped cream and divide the mixture between two serving dishes.
Top with two scoops of pistachio ice cream each, broken meringue, reserved blackberry mixture and fresh blackberries, sprinkle with chopped pistachios. Serve immediately.
Notes
This recipe is for two servings of Eton mess but the ice cream recipe will create more. Store extra ice cream in the freezer in an air tight container.