Preparation:
Makes about 1 1/2 quarts
1. Soften gelatin in orange juice 5 minutes; set over boiling water and heat until dissolved. Cool.
2. Dice part of nectarines to measure about 2 1/2 cups; blend smooth in blender to measure 2 cups puree.
3. Combine with dissolved gelatin, cream of coconut, honey, lemon juice, orange peel and salt; mix well.
4. Freeze in hand-turned or electric ice cream freezer, using 8 parts crushed ice to 1 part rock salt; freeze until it becomes difficult to turn (or electric freezer appears to slow).
5. Finely dice remaining nectarines to measure 1/2 cup; carefully remove lid of freezer and add diced nectarines and toasted coconut
6. Replace lid and freeze about 2 minutes longer to thoroughly mix.
7. Remove dasher; drain water from freezer tub and repack with 4 parts ice to 1 of salt (If holding longer than a few hours, turn ice cream into ice trays or loaf pan and place in freezing compartment of refrigerator.) |
