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.