Frozen Amaretto Zabagloine Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
PATTI - VDRJ67A
3: Nectarines, cut in chunks
1 1/2 cup: Sugar,
3 cup: Half & half,
6: Egg yolks,
1/2 cup: Amaretto,
Almonds, chopped
Additional nectarines, slice
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp