In a small saucepan, combine the beaten egg, sugar, milk and corn syrup. Cook and stir over low heat until thickened; cool. Puree the nectarines in a blender or food processor fitted with a metal blade. Combine the cooled egg mixture, pureed nectarines, vanilla and almond extracts and whipping cream. Pour into an ice cream canister. Freeze in an ice cream maker according to the manufacturers directions. Makes about 1 quart. Penny Halsey (ATBN65B). Nutrition Analysis: 156 calories, 2g protein, 24g carbohydrate, 7g fat, 48mg cholesterol. Recipe by: Mable & Gar Hoffmans Ice Cream Posted to MC-Recipe Digest V1 #622 by Nancy Berry
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|Serving Size: 1 Serving (35g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 18 (27%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 31.6mg||10 %|
|Sodium 12mg||0 %|
|Potassium 12mg||0 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 11.6g|
|Protein 0.9g||1 %|
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Calories per serving: 66
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