Ice cream and chilled desserts
This dessert pairs coffee, quickly brewed in a pressure cooker, with hot pepper, then freezes the mixture. It brings Ethiopian coffee culture together with an unexpected heat and is made for anyone looking for a bold dessert to talk about at celebrations.
Put the ground coffee and water in a pressure cooker and close the lid. When it whistles, lower the heat and cook for 5 minutes, then strain.
Mix the strained coffee with the milk, sugar, and hot pepper. Heat for 10 minutes, until the sugar dissolves.
Let the mixture cool to room temperature, then place it in the freezer. Stir every 30 minutes for the first 2 hours, and freeze for a total of 90 minutes.
Divide the ice cream among bowls and serve immediately.
Add the hot pepper a little at a time, tasting as you go; once there is too much, you cannot take it back. Stir the mixture occasionally as it freezes to prevent ice crystals. Allergen: contains milk and dairy.
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