Pineapple-Brazil Nut Ice Cream

CUSTARD
1/2 cup walnuts, raw
1/4 cup Brazil nuts, raw (about 9 whole nuts)
1 cup fresh pineapple juice, (or water)
1/2 cup brown rice syrup
1/4 cup light agave nectar syrup, (or maple syrup)
1 pinch sea salt
1 1/2 tablespoons lemon juice (from about one lemon)
1/2 teaspoon lecithin
2 1/2 cups fresh pineapple, chopped very fine (about half of one whole pineapple)
GARNISH
2 tablespoons crystallized ginger, sliced
1/4 cup fresh pineapple chunks
2 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 7 minutes for high speeds or longer for blenders that blend at lower speeds).
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 3 minutes of blending.
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.