| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy, Eggs | Fruits, Ice cream | 1 | Servings | |
INGREDIENTS
| 3 | Nectarines, cut in chunks | |
| 1 1/2 | c | Sugar |
| 3 | c | Half & half |
| 6 | Egg yolks | |
| 1/2 | c | Amaretto |
| Almonds, chopped | ||
| Additional nectarines, slice |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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