Ingredients:

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

Instructions:

Puree nectarines to measure 2 cups.Combine sugar,half & half 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 ice 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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