Coffee and Amarula Ice-cream

"Never eat more than you can lift." – Miss Piggy, Muppet extraordinaire    

Dar weather to me is a constant flow of sun with one or two (thank god) cloudy days… And when things get too warm, get ice-cream. I did this recipe without an ice-cream machine, to me all ice-cream recipes should work without it (although it does produce something quite heavenly, undeniable). The coffee in this gives it that glorious caffeine loaded flavour, whilst the Amarula simply has you begging for more…  

Kilimanjaro coffee Ice-cream with Amarula & Bougainvillea    

500ml Cream 

80-100ml very strong Kilimanjaro Coffee (plunger/espresso) 

110g Sugar

6 Egg yolks

5 tbsp Amarula 

Bougainvillea flowers, to decorate

Heat the cream on a low heat until just starts to get hot – the top will quiver slightly. In a large bowl, beat the egg yolks and the sugar until pale and cream. Whisking all the time, pour the hot cream into the egg yolks Stir in the Amarula – taste – you may want to add another spoon or so… Chill in the freezer overnight Serve big scoops in sugar cones, and use the bougainvillea flowers to decorate. 

Enjoy! Hibiscus

ps. many thanks to our favourite photographer Hendri Lombard for the lovely pics!