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Frozen Amaretto Zabagloine
3 Nectarines; cut in chunks
1 1/2 c Sugar
3 c Half & half
6 Egg yolks
1/2 c Amaretto
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.
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