• Preheat oven to 170°C Fan Forced.

For the Sour Cream & Avocado Ice Cream

• In a small saucepan, combine cream, milk, glucose and heat to steaming (not boiling).
• In a separate bowl, whisk egg yolks and caster sugar until smooth.
• Slowly pour hot cream and milk mixture into yolks to temper, then return everything to saucepan and heat to 82°C, stirring constantly with a spatula.
• Remove from heat, add sea salt. Strain anglaise into a bowl over an ice bath or transfer to freezer to cool completely (refrigerate 4 hours or overnight).
• Once the anglaise is cold, use an immersion blender to blend in avocado, sour cream and lemon juice until ultra-smooth.
• Churn in an ice cream machine until softly set.
• Freeze until firm.

For the Pistachio Biscuit Crumb

• In a bowl mix flour, caster sugar, sea salt and all the pistachios.
• Rub cold butter into the flour mixture with fingertips until coarse crumbs form.
• Spread onto a baking tray and bake for 12–15 minutes, stirring once halfway through cooking, until golden and crisp.
• Cool fully (crumb will crisp as it cools).

For the Pistachio Praline Crumb

• In a small saucepan, melt sugar to a medium amber caramel.
• Add pistachios and salt and stir quickly to coat nuts in caramel.
• Carefully pour out onto a baking tray lined with baking paper and spread a thin layer.
• Cool completely at room temperature.
• Break into smaller pieces and pulse in a food processor into small nuggets (not dust).
• Set aside.

For the Burnt White Chocolate Crumb

• Spread white chocolate onto a baking tray lined with baking paper.
• Bake at 170°C for 8-12 minutes, stirring every 2-4 minutes, until caramelised and light golden brown.
• Cool completely, then crumble into sandy texture. Set aside.

For the Sour Cherry Compote

• Add cherries and sugar into a small saucepan over medium heat.
• Cook for 6–8 minutes until cherries soften and juices release.
• Add verjuice and reduce gently for 2–3 minutes until glossy.
• Blend about ⅓ of the cherries and juice into a loose coulis.
• Mix coulis back into remaining cherries.
• Add a pinch of salt to taste.
• Set aside in the fridge.

To Assemble

• Place two heaped spoonfuls of Pistachio Biscuit Crumb to serving bowls.
• Sprinkle over with some Pistachio Praline pieces followed by some Burnt White Chocolate Crumb.
• Sprinkle a few fresh slivered pistachios.
• Scoop a quenelle of Sour Cream & Avocado Ice Cream in the centre of the crumb.
• Spoon dollops of Sour Cherry Compote around the ice cream and finish with a touch more Pistachio Praline over ice cream.
• Serve immediately.