Nectarine Ambrosia Ice Cream
Grrrrrgh!
Course : Ice Cream
From: HungryMonster.com
Serves: 1
 

Ingredients:

1 package unflavored gelatin
1/3 cup fresh orange juice
2 pounds fresh nectarines
8 1/2 ounces 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.)