Categories: Ice cream, Fruits 
      Yield: 1 servings 
  
------------------------------PATTI - VDRJ67A------------------------------ 
      3    Nectarines; cut in chunks         1/2 c  Amaretto 
  1 1/2 c  Sugar                                    Almonds; chopped 
      3 c  Half & half                              Additional nectarines; slice 
      6    Egg yolks                       
  
  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.