Blackberry Ice Cream
Rinse the blackberries and drain well. Puree half of the blackberries and strain through a sieve to remove the seeds. Reserve the remaining fruit. Whisk the crème fraîche with the sugar and vanilla sugar until the sugar has dissolved.
Fold in the blackberry puree. Whip the heavy cream to medium-stiff peaks and fold in. Process in an ice cream maker and freeze until firm. Scoop the ice cream into serving bowls and garnish with the reserved fresh blackberries.