In a blender or food processor fitted with a metal blade, combine the toasted almonds, sugar and nutmeg. Process until the nuts are finely chopped; set aside in a medium bowl. In a small saucepan, combine the milk and gelatin; let stand for 1 minute. Cook and stir over low heat until the gelatin dissolves; set aside. Puree the nectarines and corn syrup in a blender or food processor; combine with the almond mixture and dissolved gelatin. Stir in the yogurt. Freeze in an ice cream maker according to the manufacturer's directions. Makes about 1 quart. Penny Halsey (ATBN65B). Nutrition Analysis: 161 calories, 4g protein, 31g carbohydrate, 3g fat, 2mg cholesterol, 30mg sodium.