CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Fruits, Eggs |
|
Ice cream, Fruits |
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
PATTI - VDRJ67A
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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