Coconut Ice Cream
14 ounces coconut milk
1 cup water
1/2 cup almonds, blanched, raw (if you don't have blanched almonds, use 1/4 cup almonds with their skins)
1/4 cup brown rice syrup
1/4 cup light agave nectar syrup, (or maple syrup)
2 tablespoons organic light granulated sugar
1/4 teaspoon lecithin
1 pinch sea salt
1/2 teaspoon vanilla extract
2 tablespoons coconut shreds
1 teaspoon lemon zest (from half a lemon)
Blend all custard ingredients (except vanilla) at a very high speed until nuts are completely pureed (not gritty) and mixture is smooth. Total time for blending should be about 7 minutes at high speed or longer for blenders that blend at lower speeds.
Transfer mixture to a sauce pan, and heat over medium heat to thicken custard. Mix frequently with a wire whisk.
Heat at low simmer for about 8 minutes. Mix in vanilla extract.
For most ice cream makers, it is best to refrigerate the custard overnight, and then freeze in an ice cream maker as directed by the manufacturer. If you have an ice cream maker that can completely freeze warm custards, you can freeze while the custards is still warm, but it usually works best to refrigerate the custard first.
If you do not have an ice cream maker, start with the refrigerated mixture and 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 coconut and lemon zest. Makes about 4 cups.