Nectarine and Caramel Tart

• 4 ripe nectarines, halved and stoned
• 175 g (6 oz) unsalted butter

To make the ice cream, dissolve the sugar in a little water over a low heat. When dissolved, boil hard until it caramelizes.Take the pan off the heat and let it cool. When cool, gently pour on the cream and milk.

Whisk the caramel mixture on to the egg yolks. Put in a double saucepan and stir over a low heat until it begins to thicken. Cool, then freeze in an ice cream machine. Or, free