Wash and peel the nectarines, then slice into large wedges over a bowl to capture the juices.

In a food processor, combine nectarines, lime juice, dark brown sugar, sour cream, and kosher salt; blend until smooth.

In a mixing bowl, whip the heavy cream on medium-high speed until stiff peaks form, around 3-5 minutes.

Gently fold half of the whipped cream into the nectarine mixture, then fold in the remaining whipped cream until just combined.

Transfer the mixture to a lined jelly roll pan, cover, and freeze for about 8 hours or until set.

If using an ice cream maker, churn mixture for soft-serve consistency after freezing for 1 hour or blend frozen pieces until smooth.

Let the ice cream sit at room temperature for a few minutes before serving; optionally drizzle with honey and sprinkle with salt.