Granny Lucy’s Coffee Ice-Cream: from Jacarandell Farm to Table

As the partial lock down continues in Zimbabwe, I’m thankful that nature takes no notice. Spring is unfolding in a glorious kaleidoscope of colours as the heat rises in parched, dry, beautiful Matabeleland.

Galpinii Trees towering over riverine landscape

From scarlet and pink poppies, purple and lilac larkspur, to bright orange Clivea and multi-coloured petunias, the garden is a splash of radiance in the haze of the bush beyond.

The Galpiniis are almost leafless, towering over the mighty Umguza River below, and we wait for their mustard yellow caterpillar-like flowers to burst open miraculously. Bird song starts early as the orange-gold globe of the sun rises over the dusty blue hills. What a beautiful time of year it is.

Poppies brighten up the August haze

As it gets hotter I feel there is no alternative but to make the most delicious ice-cream in readiness for guests – and the farm cream certainly does help. We’ve had a lot of visitors recently and that is due to our “Heroes and Ancestors” weekend just past.

Safari regions are quiet at present, due to the lack of international travellers, and now that National Parks have opened to locals, we are in a perfect position to host family and friends en route, as they take advantage of the “Zim safari specials” on offer.

My dessert of choice for visitors is Granny Lucy’s Coffee Ice-Cream, and I’m sharing her gorgeous recipe below. Lucy was actually my older sister’s mother-in-law, but she was fondly known as Granny Lucy to all of us.

Lucy Ball was one of the bravest ladies on earth. Hailing from England, she left school at sixteen to become a nurse. She “caught the boat” from Southampton in the fifties to become a “Sunshine Nurse” in the colonies, where she met her future husband John in Chipinge, Zimbabwe.

Lucy was never scared of anything it seemed – from nursing in bush clinics, to hitch-hiking, catching local buses, or chasing a train in a taxi. She would reach her destination and be of immense help to those in need – mainly new mothers.. my sister always relied on her calm but practical guidance with her new born babies.

Her five children, her many grand children and extended family, all have this very special (and easy) recipe in their best beloved recipe books.

Lucy and John Ball

It is indeed something that I’m forever grateful for. I’m a firm believer that favourite family recipes are for sharing. I think of her sweet nature every time I make and serve it. Thank you Granny Lucy.

One of Lucy’s daughters, Tempe, sent me this picture of her recipe – how lovely that she still has the original! I’ve adapted it to make a larger volume and it’s slightly less sweet.

From Tempe’s Recipe Book: Granny Lucy’s Coffee Ice-cream

GRANNY LUCY’S COFFEE ICE-CREAM

INGREDIENTS

1 litre cream

1 tin condensed milk

2 eggs, separated

6 teaspoons instant coffee dissolved in 2 tablespoons hot water

METHOD

Beat the cream until thick. Add condensed milk, egg yolks and cooled coffee liquid, and stir until combined. Beat egg whites until stiff and then fold into mixture – with a Jacarandell spatula of course! Pour into containers and freeze.

Note: I believe the packets of cream were 250 mls (2 packets would be 500 mls), so here I am doubling the cream content – but sometimes I use even more. It’s a personal choice on sweetness.

A perfect blend of bitter and sweet – Granny Lucy’s Coffee Ice-Cream

Make sure the cream is really thick before you add the other ingredients, but be careful not to beat it into butter!

A favourite way to end a meal is to serve this coffee ice-cream with a slice of warm pecan pie, topped with a lashing of farm cream. A decadent, perfect pudding!

I hope you get as much pleasure out of this delicious ice-cream as we all have!

Thanks to Tessa for the information and Tempe for the pictures.

For Jacarandell product enquires please email me on frandell@yoafrica.com

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