Place the egg, egg yolks, vanilla and honey into the Thermomix bowl and whip 5 min/37°C/Butterfly/speed 4. Cool completely.
Fold through the cream, raspberries and pistachios.
Pour into moulds of choice and freeze at least overnight.
Dip or drizzle with Ruby Ice Magic.
Keep frozen until service. If using as a dessert, serve with additional pistachios and fresh raspberries on a plate. Pretty!