Roasted nectarine ice cream

Method: 

• Preheat your oven to 200°C.
• Put the halved nectarines in a roasting tin — cut side up. Sprinkle them with the tablespoon of caster sugar.
• Roast for about 20 minutes until they feel soft when pierced with a knife and the skin peels off easily.
• When cool enough to handle, peel off the skins and blitz them in a blender or food processor with the mascarpone, milk and sugar.
• When it is a smooth purée. stir in the Amaretto — if using — and churn in an ice-cream machine.
• If you don’t have a machine, pour the mixture into a shallow freezer-proof container with a lid. Freeze for about 45 minutes, until freezing around the edges, then whisk — with a stick blender if possible — until smooth. Return to the freezer and repeat every 30 minutes for about 2-3 hours to break down the ice crystals.
• Freeze until needed but take out about 15 minutes before serving. Serve topped with the crumbled Amaretti biscuits if wished.

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