Title: Frozen Amaretto Zabagloine **
Categories: Icecream Fruit
Yield: 1 Servings
| PATTI - VDRJ67A |
| 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 |
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.