Ingredients
Method
1.Beat yolks and 1 cup of the caster sugar for 3-4 minutes until pale and creamy, then mix in crème fraîche and vanilla. In separate bowls, beat cream until soft peaks form and whip egg whites with remaining sugar until white and glossy. Gently fold cream and egg whites into crème fraîche mixture.
2.Purée 1 punnet blackberries and fold into ice cream to create a ripple effect. Pour into freezer-proof container and scatter with remaining berries. Freeze for 4-6 hours or until solid.
3.For crumble, mix oats, sugar, coconut and cinnamon and drizzle with butter. Mix well and scatter on a lined baking tray. Toast for 5-8 minutes at 185°C until golden. Cool, break into chunky crumbles and sprinkle on ice cream before serving.
