2 eggs — beaten
1 1/2 cups whole milk
1 cup sugar
1/8 teaspoon salt
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 1/2 cups whipped cream
1 1/2 cups nectarine puree
Combine eggs, milk, sugar and salt in saucepan. cook over low heat,
stirring constantly, until mixture coats metal spoon lightly. DO NOT BOIL.
Remove from heat; stir in vanilla and almond extracts and cream. Cool.
Bland and peel nectarines; halve or slice, then puree to make 1 1/2 cups.
Add to custard mixture. pour into 2 quart ice cream freezer and freeze
according to manufacturer’s directions.