------------------------------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.
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