Ingredients Jump to Instructions ↓

  1. --PATTI - VDRJ67A-- 3 Nectarines; cut in chunks

  2. 1 1/2 c Sugar

  3. 3 c Half & half

  4. 6 Egg yolks

  5. 1/2 c Amaretto

  6. Almonds; chopped Additional nectarines; slice Puree nectarines to measure 2 cups. Combine sugar, half & hlaf and egg yolks in saucepan. Heat, beating constantly with wire whisk until slightly thickened and lemon-colored. Do not boil. Stir in nectarine puree and amaretto. Pour into iuce cream canister. Churn-freeze according to manufacturers directions. Pack into freezing containers; freeze until firm. To serve, allow to soften somewhat, then scoop over extra nectarine slices. Sprinkle with chopped almonds.


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