Frozen amaretto zabagloine

1. Pureei nectarines to measure 2 cups.
2. Combine sugar, half & hlaf and egg yolks in saucepan.
3. Heat, beating constantly with wire whisk until slightly thickened and lemon-colored.
4. Do not boil.
5. Stiri in nectarine puree and amaretto.
6. Pour into iuce cream canister.
7. Churn-freeze according to manufacturers directions.
8. Pack into freezing containers; freeze until firm.
9. To serve, allow to soften somewhat, then scoop over extra nectarine slices.
10. Sprinkle with chopped almonds.