Kahlua-Chocolate Chunk Ice Cream
1 1/2 cups pine nuts, raw
1 1/2 cups white grape juice
1 cup water
1/4 cup brown rice syrup
1/4 cup maple syrup
1/4 cup Sucanat sugar (or granulated sugar)
1 pinch sea salt
1 teaspoon lecithin
1 teaspoon vanilla extract
1/2 cup Kahlua
85 grams chocolate, bittersweet, dairy-free, cut in chunks/melted (about 1/3 cup when cut) (or 1/3 cup dairy-free chocolate chips)
2 tablespoons Sucanat sugar (or granulated sugar)
2 tablespoons chopped nuts, toasted (or with glazed toasted nuts - e.g., Frangelico-Glazed Toasted Hazelnuts)
Blend all custard ingredients (except vanilla, Kahlua, and melted chocolate) 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. Whisk in vanilla extract and Kahlua.
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.
While the ice cream is being frozen in the ice cream maker, melt the chocolate. Once melted, stir in the sucanat sugar. Once the ice cream is done freezing in the ice cream maker, add drips of the melted chocolate/sugar mixture to the ice cream, and mix in. The chocolate should immediately become hard on hitting the ice cream, but you only want to end up with small chunks, so do not add too much chocolate at one time, and mix it in right away (use a spoon to chop chunks up if they end up too large).
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. Add melted chocolate as described above. Freeze in a regular bowl. Remove from freezer about 30 minutes before serving.
Garnish individual servings with toasted chopped nuts. Makes about 4 cups.