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Peri-peri ice cream with roasted watermelon

Recipe from: 11/11/1999 12:00:00 AM
Ingredients 7
Servings 0


  • 500
    thick cream
  • 5
    peri-peri powder
  • 1
    vanilla pod (or 10 ml (2 t) vanilla essence)
  • 4
    egg yolks
  • 90
  • 1
    watermelon, cut in 15 x 7 cm rectangles


Place some ice cubes in a bowl. Place the cream, peri-peri powder and vanilla pod in a pot and bring to the boil. Beat the egg yolks until light and fluffy, then slowly add a little of the cream while still beating. Add the egg mixture to the cream and reheat for about 2-3 minutes while stirring until the mixture is thick enough to coat the back of a wooden spoon and starts to steam. (Add the vanilla essence if using.) Pour through a fine sieve into a bowl and place the bowl inside the ice-water bath to cool it down. Stir occasionally until cold. Freeze until hard. Place the watermelon on a heated griddle plate until char-grilled on both sides. Cut into slices. Arrange slices of watermelon on a plate with a scoop of ice cream. Garnish with berries and dust with icing sugar.

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