Instructions: 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

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