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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|Serving Size: 1 Serving (2586g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2704 (36%)|
|Amt Per Serving||% DV|
|Total Fat 300.5g||401 %|
|Saturated Fat 130.1g||650 %|
|Monounsaturated Fat 119.9g|
|Polyunsanturated Fat 37.6g|
|Cholesterol 10338.1mg||3181 %|
|Sodium 700.9mg||24 %|
|Potassium 1894.4mg||50 %|
|Total Carbohydrate 1027.7g||302 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1027.7g|
|Protein 151.1g||216 %|
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Calories per serving: 7483
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