Preheat the oven to 190C / Gas Mark 5.

Arrange the nectarines cut side up in a single layer in an oven proof dish. Drizzle with the honey, and dot with the butter. Bake for 30 - 40 minutes, the time will vary according to ripeness, until soft. Remove from the oven and allow to cool.

To make the custard by pouring the milk and cream into a medium pan and gently heat to a gentle simmer. Whilst the milk and cream mixture is heating mix the egg yolks and sugar with an electric mixer until pale and frothy. Carefully pour the hot milk and cream mixture over, whisking all the time.

Return to the pan and cook over a low heat, stirring all over the time until the mixture has thickened and coats the back of a spoon. Set to one side and allow to cool.

Use a blender to blitz half the nectarines and any cooking juices to a purée and add to the custard. Chop the remainder of the nectarines finely.

Pour the custard mix into an ice cream machine and churn according to the manufacturer's instructions until frozen. Stir in the chopped nectarines, transfer to a plastic tub and freeze for a few hours until solid.