PineappleBrazil Nut Ice Cream

Nutrition Facts

Servings Per Recipe

Makes servings

Amount Per Serving

Calories

Preparation Time:

minutes

Calories from fat

Daily Value*

Total Fat g

Saturated Fat g

Cholesterol mg

Sodium

Carbohydrate g

Dietary Fiber g

Protein g

Vitamin A

Vitamin C

Calcium

Iron

Percent Daily Values are based on a

calorie diet

Because the large amount of fruit in this ice cream recipe and because I use a smaller

quantity of nuts I do not cook this custard; therefore it is quicker to prepare

CUSTARD

/ tablespoons lemon juice

(from about one lemon)

/ teaspoon lecithin

/ cup walnuts raw

/ cup Brazil nuts raw

(

about half of a small pineapple to make

this amount)

(

about to whole nuts)

cup pineapple juice

/ cups fresh pineapple chopped very fine

(about half of one whole pineapple)

fresh juice is best if possible need

GARNISH

or white grape juice)

/ cup brown rice syrup

/ cup light agave nectar syrup (or maple syrup)

pinch sea salt

tablespoons crystallized ginger sliced

/ cup fresh pineapple chunks

tablespoons coconut shreds

Start with all custard ingredients as cold as possible

Blend all custard ingredients except the finely chopped pineapple at a very high speed until nuts are completely

pureed (not gritty) and mixture is smooth (about minutes for high speeds or longer for blenders that blend at

lower speeds)

Part way through the blending turn off the machine and use a spatula along the sides of the blender to dislodge

any nuts or other ingredients that might be clinging to the inside walls This should reduce the number of

unblended bits in the final custard mixture

Cut fresh pineapple in to very small chunks (as small as you can make them) The "strings/threads" that run

through pineapple do not puree well Therefore by cutting the pineapple into very small chunks many of the

strings/threads" are cut If these are not cut the resulting texture of the ice cream is a bit strange due to these

strings/threads"

Add the finely chopped pineapple and blend again until well integrated smooth and frothy This could take

about another minutes of blending

It is best to freeze ice cream custard when the custard is cold If the mixture is too warm some ice cream makers

will not be able to fully freeze the mixture Therefore in general it is recommended that the mixture be

refrigerated before it is placed in the ice cream maker

When freezing the custard in an ice cream maker follow the manufacturer's direction for freezing In general

freezing takes approximately minutes but this will vary depending upon the machine ingredients and

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Desserts Of Vitality