Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        custard
     1/2           cup  brazil nuts -- raw
  1                cup  water
  2 1/2           cups  pineapple -- fresh
                        (about half of one whole pineapple)
     1/2           cup  brown rice syrup
     1/4           cup  maple syrup
  1              pinch  sea salt
  1 1/2    tablespoons  lemon juice
                        (from 1 lemon)
     1/2      teaspoon  lecithin
                        ***GARNISH***
  2        tablespoons  crystallized ginger -- sliced
     1/4           cup  fresh pineapple chunks
  2        tablespoons  coconut shreds

Preparation:

Start with all custard ingredients as cold as possible. Blend nuts and water until nuts are completely pureed (not gritty) and mixture is smooth (about 5 minutes for brazil nuts). Add remaining custard ingredients and blend again until well integrated, smooth, and frothy. Total time for blending should be about 7 minutes. Freeze in an ice cream maker as directed (about 30 minutes). If you do not have an ice cream maker, 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 ginger, pineapple, and coconut. Makes about 4 cups. VARIATIONS: - - Can use any type of nut in place of Brazil nuts. - - As the sweetener, any combination of unrefined sweeteners (maple syrup, brown rice syrup, barley malt syrup, etc) can be used, and in varying amounts depending on your tastes.

Nutritional Information:

257 Calories (kcal); 14g Total Fat; (47% calories from fat); 3g Protein; 31g Carbohydrate; 5mg Cholesterol; 45mg Sodium