Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      envelope      unflavored gelatin
     1/3  cup           fresh orange juice
   2      pounds        fresh nectarines -- (8 small or 4 to 5
                        -- large)
   1      can           {8 1/2 oz.} cream of coconut
     1/4  cup           honey
   1      tablespoon    fresh lemon juice
   2      teaspoons     orange peel -- grated
     1/8  teaspoon      salt
     1/2  cup           toasted flaked coconut

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.)