Blueberry Ice Cream

CUSTARD
1/4 cup pecans, raw
1/4 cup almonds, raw
1 cup white grape juice
1/2 cup brown rice syrup
1/4 cup light agave nectar syrup
1/2 teaspoon lecithin
1 pinch sea salt
1/2 tablespoon lemon juice
10 ounces frozen blueberries
2 teaspoons almond extract
GARNISH
2 teaspoons lemon zest (from 1 lemon)

Start with all custard ingredients as cold as possible.
Blend all custard ingredients except almond extract/flavoring at a very high speed until nuts are completely pureed (not gritty) and mixture is smooth (about 7 minutes at high speed or longer for blenders that blend at lower speeds).
Add the almond extract/flavoring and blend again until well integrated, smooth, and frothy. Total time for blending should be about 9 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 serving with lemon zest. Makes about 4 cups.
VARIATIONS:
- As the sweetener, any combination of unrefined sweeteners (maple syrup, brown rice syrup, barley malt syrup, agave nectar, etc.) can be used, and in varying amounts depending on your tastes (see "Dessert Notes" for more information about sweeteners).
- Could use pine nuts instead of pecans and/or almonds.