Preparation:
Puree nectarines to measure 2 cups. Combine sugar, half and 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. |
