12 ripe medium nectarines
1 T lemon juice
2 ¾ c sugar
½ t salt
1 ½ qts heavy cream
1 t vanilla
1 t almond extract
Dip nectarines in boiling water; plunge into cold water and remove skins.
Cut in half and discard pits.
Press nectarines through sieve or food mill into mixing bowl.
Stir in lemon juice and sugar; let stand 15-20 minutes.
Combine remaining ingredients; stir into nectarine mixture.
Fill 4 qt freezer can two-thirds full of nectarine mixture.
Cover tightly, sit in freezer tub and freeze until firm.