Instructions

1. Make the Brownie Base
   Preheat the oven to 350°F (175°C). Line an 8-inch round cake pan with parchment.
   Melt the butter and chopped chocolate together in a heatproof bowl set over a pot of barely simmering water. Stir until smooth, then set aside to cool slightly.
   In a stand mixer fitted with the whisk attachment, whip the eggs, sugar, and vanilla extract on medium-high speed for 3–4 minutes.
   With the mixer running on low, stream in the melted chocolate mixture until fully incorporated.
   In a separate bowl, whisk together the cocoa powder, flour, espresso powder, and salt. Add to the batter and mix just until combined.
   Spread about two-thirds of the batter evenly into the prepared pan in a thin layer — bake the extra as a few muffins. Bake for 25–30 minutes, until set but still soft in the center. Cool completely, then freeze until firm.
2. Make the Nettle Ice Cream
   Bring a large pot of water to a boil. Add the nettle tips and cook for 2–3 minutes. Drain, rinse under cold water, squeeze very dry, and remove any thick stems.
   Blend the blanched nettles with the whole milk until smooth and vividly green. Transfer to a saucepan and add the heavy cream. Heat until just steaming.
   Whisk the egg yolks, sugar, and salt until pale. Temper with the warm cream, then return everything to the saucepan and cook over medium-low heat until the custard reaches 170°F.
   Strain into a bowl, cool to room temperature, then refrigerate at least 8 hours or overnight. Churn and freeze until firm.
3. Make the Vanilla Bean Ice Cream
   Heat the milk, sugar, salt, and vanilla bean in a saucepan. Remove from heat, cover, and infuse for 1 hour. 
   Whisk the egg yolks, then temper with the warm milk. Return to the saucepan and cook until the custard reaches 170°F.
   Strain the custard into a bowl with the heavy cream and whisk in the vanilla. Chill atleast 8 hours or overnight. Churn and freeze until firm.
4. Make the Wild Blackberry Ice Cream
   Cook the blackberries with ¼ cup of the sugar in a small saucepan over medium heat, smashing gently, until the berries are fully broken down, jammy, and deeply colored, about 15–20 minutes. Purée in a high-speed blender, then strain to remove seeds. Chill the purée completely.
   Whisk the egg yolks with the remaining sugar until pale. Warm the milk and cream until steaming. Slowly temper the yolks, then return the mixture to the saucepan and cook gently, stirring constantly, until the custard coats the back of a spoon, about 170°F.
   Strain the custard into a bowl. Add the blackberry purée gradually, stopping once the color reaches the shade of purple you want (you may not use all of the purée). Stir in the vanilla and salt. Chill at least 8 hours or overnight.
   Churn in an ice cream maker according to the manufacturer’s instructions, then freeze until firm.
5. Build the Ice Cream Dome
   Line a medium bowl (2–2½ quarts) with plastic wrap, leaving overhang. Let each ice cream soften slightly until scoopable.
   Spread the wild blackberry ice cream into the bottom of the bowl. Freeze for 20 minutes. Add the vanilla layer and freeze again. Finish with the nettle ice cream, smoothing the surface. Cover and freeze overnight until completely solid.
6. Prepare the Meringue
   Combine the egg whites, sugar, and salt in a heatproof bowl set over simmering water. Whisk until the sugar dissolves and the mixture reaches 160°F.
   Transfer to a stand mixer and whip on high speed until glossy, stiff, and completely cool. Add vanilla, if using.
7. Assemble
   Unmold the frozen ice cream dome onto the frozen brownie base, centering it.
   Working quickly, spread or pipe the meringue over the dome and brownie, creating soft swoops and peaks.
8. Torch and Serve
   Use a kitchen torch to toast the meringue until golden. For clean slices, warm a serrated knife under hot water and wipe dry between cuts. Serve immediately, or freeze up to 2 hours before slicing.