Frozen Amaretto Zabagloine **
Yield
1 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
nectarines
cut in chunks |
|
| 1 ½ | cups |
sugar
|
|
| 3 | cups |
light cream (half&half)
|
|
| 6 | each |
egg yolks
|
*
|
| ½ | cup |
amaretto liqueur
|
*
|
| 1 | x |
almonds
chopped |
*
|
| 1 | x |
nectarines
slices |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
nectarines
cut in chunks |
|
| 355 | ml |
sugar
|
|
| 7.1E+2 | ml |
light cream (half&half)
|
|
| 6 | each |
egg yolks
|
*
|
| 118 | ml |
amaretto liqueur
|
*
|
| 1 | x |
almonds
chopped |
*
|
| 1 | x |
nectarines
slices |
*
|
Directions
Purée nectarines to measure 2 cups.
Combine sugar, half and hlaf and egg yolks in saucepan.
Heat, beating constantly with wire whisk until slightly thickened and lemon-colored.
Do not boil.
Stir in nectarine purée 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.
