Nectarine and passionfruit ice cream sandwiches
Photo by Babiche Martens
- Put the yolks into a bowl and using electric beaters, beat until very pale.
- Put the sugar and nectarine pulp into a saucepan and heat while stirring, to dissolve the sugar.
- Pour the hot sugar and fruit mixture on to the eggs and beat until the mixture is cool. Whip the cream and gently fold through.
- Freeze in a lined loaf tin for at least 4 hours before turning out and slicing. Lay each slice onto a wafer, drizzle with passionfruit and top with another wafer.