Key Lime Ice Cream
1 1/2 cups pine nuts, raw
1/2 cup macadamia nuts, raw
2 1/2 cups white grape juice
1/4 cup brown rice syrup
1/4 cup light agave nectar syrup, (or maple syrup)
1/4 cup organic light granulated sugar
1 teaspoon lecithin
1 pinch sea salt
1/8 teaspoon spirulina seaweed, (optional) (this is to give the custard a nice green color - does not add flavor)
3/4 cup key lime juice
1 teaspoon lime extract (or pure lime oil)
1 tablespoon lime peel, slivered
1 teaspoon lime zest (from half a lime)
4 lime slices, thinly sliced
Blend all custard ingredients (except key lime juice, lime extract, and lime peel) 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 key lime juice, lime extract, and lime peel.
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 lime zest and thin lime slices. Makes about 4 cups.