Peach Macaroon Ice Cream

Combine the cream, apricot nectar and sugar in a saucepan. Cook over medium heat, stirring until the sugar dissolves and small bubbles form around the edges of the pan. Remove from the heat and refrigerate the mixture until cold. Combine the peaches and lemon juice and stir into the cold cream mixture. Place in an ice cream maker and mix according to manufacturer’s directions. When the mixture is partially frozen, add the macaroons and almond extract. Continue mixing until the desired consistency has been reached. Makes about one quart