------------------------------PATTI - VDRJ67A------------------------------
      3    Nectarines; cut in chunks

  1 1/2 c  Sugar

      3 c  Half & half

      6    Egg yolks

    1/2 c  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 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.