Preparation:
Start with all custard ingredients as cold as possible. Blend nuts and water until nuts are completely pureed (not gritty) and mixture is smooth (about 5 minutes for brazil nuts). Add remaining custard ingredients and blend again until well integrated, smooth, and frothy. Total time for blending should be about 7 minutes. Freeze in an ice cream maker as directed (about 30 minutes).
If you do not have an ice cream maker, pour into a large rectangular pan, freeze until solid (but not hard) and blend again. Freeze in a regular bowl. Remove from freezer about 30 minutes before serving.
Garnish individual servings with ginger, pineapple, and coconut. Makes about 4 cups.
VARIATIONS: - - Can use any type of nut in place of Brazil nuts. - - As the sweetener, any combination of unrefined sweeteners (maple syrup, brown rice syrup, barley malt syrup, etc) can be used, and in varying amounts depending on your tastes. |
