Part cocktail, part dessert, this is the perfect festive twist on an affogato, paired with Zambia Mafinga Hills decaf espresso from Catalyst.
350ml double cream
150ml whole milk
100g soft brown sugar
1tsp freshly grated nutmeg
1tsp vanilla bean paste
4 egg yolks
100ml dark spiced rum
Heat the cream, milk, sugar, nutmeg and vanilla paste in a pan until the sugar has dissolved and the mixture begins to bubble.
Meanwhile, mix the cornflour and egg yolks in a heatproof bowl. Slowly at first, pour the boiling cream into the eggs, mixing all the time with a balloon whisk until you have a smooth custard.
Allow to cool in a shallow dish before pouring into a freezer proof container. Freeze for 1 1/2 hours before stirring to distribute any ice that has formed, then return to the freezer and repeat. Serve in a glass with a shot of espresso.
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