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1 Egg, beaten
1/2 c Granulated sugar
1/2 c Lowfat 1% milk
2 tb Light corn syrup
3 Ripe nectarines, peeled, quartered, or peaches, fresh or frozen
1/2 ts Vanilla extract
1/8 ts Almond extract
1/2 c 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.
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