Frozen amaretto zabagloine
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Nectarines; cut in chunks | |
| 1½ | cup | Sugar |
| 3 | cups | Half & half |
| 6 | Egg yolks | |
| ½ | cup | Amaretto |
| Almonds; chopped | ||
| Additional nectarines; slice | ||
Directions
PATTI - VDRJ67A
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini