This post should probably be titled “Pineapple Coconut Ice Cream and Perfectionism.” It’s been a while since my last post and I’ve been pondering why I have been so slack. It IS summer and we DO have a lot going on. But I realize the other major reason is I am letting my tendency to perfectionism take over. This is not a good thing.
Perfectionism does not mean everything one does is perfect. Far from it! Having a streak of “perfectionism” means, among other things, the tendency to be highly critical of oneself and to set standards impossibly high. I want my posts to be relevant and useful in some way. But recently I have gotten into a mode of avoiding making a post if I not able to do it “perfectly”.
It can become a crippling habit!
Take this recipe of Pineapple Coconut Ice Cream for example.
I have tested it a few times and each time it has turned out delicious – as verified by my ice cream connoisseur husband, G. I have wanted to share the recipe with all of you because it is a great dairy-free, lower sugar alternative to “normal” ice cream. But I have delayed in posting it. Why? Because I have been doubting my ability to photograph it properly!
How silly is that?!
I could lay some of the blame at the feet of Pinterest with all its amazing food photography. But the truth is it is my own issue born out of a tendency to be perfectionistic when I have high expectations of myself.
Making recipes is fun and so is taking photos and I want to keep it that way. I plan to continue working on my photography and let my perfectionism drive me to improve. But I am resolving to chill out a bit more, stop comparing myself to others and be happy with the best I am able to do right now.
Enough with my personal angst. Now on with the recipe.
This Pineapple Coconut Ice Cream is a custard-based ice cream so there is some cooking involved. But is still pretty simple and once you get the hang of tempering eggs you won’t have any problems making creamy ice creams.
- 4 egg yolks
- 1 can full-fat coconut milk
- 3 tablespoons raw honey
- 1 tablespoon vanilla extract
- 1/4 cup pineapple juice
- 3/4 cup finely chopped fresh pineapple (or crushed, canned pineapple)
- In a medium sauce pan, combine the coconut milk, honey, vanilla and pineapple juice and bring to barely a simmer.
- In a separate bowl, whisk the egg yolks until frothy.
- Pour about a fourth of the hot coconut milk mixture into the egg yolks, whisking constantly. Then pour the combined egg yolk/coconut mixture back into the saucepan with the rest of the coconut milk mixture.
- Bring the sauce to a simmer and cook, while whisking, until somewhat thickened – about 5 minutes.
- Transfer the custard to a bowl and refrigerate until cooled. Alternatively, you can use an ice bath (as seen here) to cool the custard off even faster.
- Pour the cooled custard into the bowl of an electric ice cream maker. Add the crushed pineapple a few minutes before the end of the process.
- The ice cream will be ready to eat immediately but if you want a harder ice cream you can transfer to the freezer for a couple of hours before serving.
I would love to try this recipe with some peaches instead of pineapple at some point because I think they would work really well with the creamy, custard flavor. It would also be interesting to try a Piña Colada version with some rum and no eggs. If any of you try out variations please let me know how it goes.
Thanks for stopping by!
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