Disclaimer: Not safe for dieters
There are a few constants which define the big, loud, happy family functions we had growing up – older aunts in aprons cooking briyani, younger aunts who weren’t yet deemed capable relegated to salad prep, kids trying to sneak cold drinks out of the fridge, and always, always, no matter the season, home made ice cream.
I decided to contribute to the mandatory ice cream supply at an upcoming family event. Since I am preparing to say Goodbye to my gorgeous home country of South Africa and relocate to stunning Sydney, I knew that this ice cream had to have a classic South African flavour – the Koeksister.
A koeksister, for those not fortunate enough to have experienced one, is a braided donut, spiced with cinnamon and cardamon or nutmeg, deep-fried and then drenched in syrup. Like I said, this isn’t safe for dieters. The South African population is divided on whether to coat in coconut or not – and I am a fence sitter on this one, willing to consume any koeksister that comes my way.
And what goes well with koeksisters in the middle of winter? Coffee, of course.
For the base I used my standard egg custard recipe. Once the custard was cooled, two shots of espresso went in. I unashamedly used ready-made koeksisters (my husband did his research and knows where to find the best ones). I chopped three whole koeksisters into small chunks and tossed them in just before churning was complete. If you aren’t fortunate enough to have access to koeksisters, donuts or churros would work just as well.
Besides koeksisters, these are a few things I am going to miss about S.A:
- Big, loud, happy family functions
- Jacarandas in Spring
- Malva pudding
- Reasonably priced take-out
Cofee and Koeksister Ice Cream
- 500 ml milk
- 250 ml whipping cream
- 4 egg yolks
- 150 g castor sugar
- 3 koeksisters (or donuts or churros), chopped into small pieces
- 2 shots of espresso, cooled completely
- Whisk together the eggs and castor sugar together till pale, and the mixture makes ribbons when the whisk is lifted.
- Heat the milk and cream in a saucepan till the mixture just starts to boil. Remove from the heat.
- Add a ladle of the hot milk mixture to the eggs while whisking, to prevent scrambling.
- Strain the egg mixture to the remaining milk and whisk till it is fully incorporated.
- Return the saucepan to the stove and cook the custard over medium heat, till it thickens enough to coat a wooden spoon. Do NOT let it boil.
- Remove from the heat and allow to cool completely, then refrigerate overnight.
- Stir in the cooled espresso.
- Churn the mixture in an ice cream machine according to the manufacturer’s instructions. When almost done, add the koeksister chunks.
- Pour the mixture into a freezer-proof container and freeze till firm.