Recipe - Nectarine Cream

1 Egg, beaten
One half cup Granulated sugar
One half cup Lowfat 1% milk
2 tablespoon Light corn syrup
3 Ripe nectarines, peeled,
quartered, or peaches,
fresh or frozen
One half teaspoon Vanilla extract
1/8 teaspoon Almond extract
One half cup Whipping cream

In a small saucepan, combine the beaten egg, sugar, milk and corn syrup.
Cook and stir over low heat until thickened; cool. Puree the nectarines in
a blender or food processor fitted with a metal blade. Combine the cooled
egg mixture, pureed nectarines, vanilla and almond extracts and whipping
cream. Pour into an ice cream canister. Freeze in an ice cream maker
according to the manufacturer's directions. Makes about 1 quart. Penny
Halsey (ATBN65B). Nutrition Analysis: 156 calories, 2g protein, 24g
carbohydrate, 7g fat, 48mg cholesterol.

Recipe by: Mable & Gar Hoffman's Ice Cream Posted to MCRecipe Digest V1
#622 by Nancy Berry nlberry@prodigy.net on May 29, 1997