Pistachio Ricotta Ice Cream with Blackberry Swirl & Pistachio Almond Shortbread

For the compote:

1. Combine 24 oz blackberries, 3 tbsp honey, 2 tsp lemon juice, 1 tsp vanilla, and a small splash of water in a medium saucepan over medium heat.
2. Cook, stirring occasionally, until blackberries are soft and the liquid is absorbed and thickened to a compote.
3. Remove from heat and cool completely before using. For faster cooling, transfer to a metal bowl and place in the freezer.

For the crumble:

1. Add 1/2 cup pistachios, 2 cups almond flour, 3 tbsp honey, 1/2 tsp almond extract, and a pinch of salt to a mixing bowl and stir until the mixture becomes a cookie dough-like texture. Use your hands if needed.
2. Spread the mixture onto a parchment-lined sheet pan and bake at 325°F (160°C) for 12–16 minutes until the edges begin to brown.
3. Place the baked crumble in the freezer to cool completely, then crumble into pieces.

For the ice cream:

1. Blend 1 1/2 cups heavy cream, 15 oz ricotta, 6-8 tbsp honey (adjust to taste), 1 cup pistachios, 1/2 tbsp vanilla, and a pinch of salt until completely smooth.
2. Pour the blended mixture into the Instant Pot InstantChill and select the ice cream setting for 16 minutes or the gelato setting (for a slightly softer texture) for 20 minutes.
3. When the machine beeps for mix-ins, add the cooled blackberry compote and half of the pistachio almond crumble. Reserve the remaining crumble for topping.