Recipe - Frozen Amaretto Zabagloine

PATTI VDRJ67A
3 Nectarines; cut in chunks
1 One half cup Sugar
3 cup Half & half
6 Egg yolks
One half cup 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 lemoncolored. Do not boil. Stir in nectarine puree and
amaretto. Pour into iuce cream canister. Churnfreeze 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini