Nectarine and Raspberry Ice Cream Sandwiches

Ice Cream

• 500 g whole milk
• 170 g caster sugar
• 8 egg yolks, from large eggs
• 1 vanilla pod, seeds only (see tip)
• 100 g double cream
• 350 g nectarines, ripe, stoned, diced (2 cm) then frozen for at least 6 hours
• 150 g raspberries, roughly chopped

Biscuits

• 250 g plain flour, plus extra for dusting
• 125 g unsalted butter, chilled, diced
• 75 g cocoa powder
• 125 g caster sugar
• 2 Tbsp golden syrup
• 80 g whole milk
• 1 tsp bicarbonate of soda