Nectarine Custard Ice Cream

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.