Mediterranean Breeze Ice Cream
2 cups pine nuts, raw
3 cups pear nectar
1/4 cup brown rice syrup
1/4 cup maple syrup
2 tablespoons whole sugar (e.g., Rapadura) (or Sucanat sugar or granulated sugar)
1 pinch sea salt
1 teaspoon lecithin
1 tablespoon vanilla extract
1 cup fresh figs, chopped
2 tablespoons chopped nuts, toasted
1/2 cup fresh figs, chopped
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.
Note: For most ice cream makers, it is best to refrigerate the custard overnight, and then freeze. 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.
When using a ice cream maker, freeze as directed by the manufacturer (depending on the machine, this will take about 30 minutes). You will want to add the chopped fresh figs to the ice cream custard while it is freezing so these figs stay in chunks in the final ice cream. When doing the freezing in an ice cream maker, add the figs about 10 minutes into the freezing process.
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 the fresh figs at this point. Freeze in a regular bowl.
Remove from freezer about 30 minutes before serving.
Garnish individual servings with toasted chopped nuts and fresh figs. Makes about 5 cups.