How much do you love our summery, tropical October cover? The star is our Zanzibar-inspired clove and coconut ice cream, and we’re treating you to the recipe this weekend.

SERVES 4 / COOK TIME 15 min, plus freezing time

INGREDIENTS
For the ice cream
2 cups cream
1 cup coconut cream
1 cup coconut milk
1 cup brown sugar, blended
2 eggs
Pinch salt
Pinch ground cloves
Pinch ground cardamom
Pinch cinnamon
1 tsp honey
For the praline
2 cups sugar
¼ cup water
1 tbsp cardamom pods, to sprinkle

METHOD
For the ice cream
1. In a pot, heat the cream, coconut cream, milk and the salt. Cool slightly.
2. In a large bowl, whisk together the sugar and eggs. Slowly trickle in the coconut mixture, whisking continuously.
3. Transfer the mixture back to the pot and cook on low heat for 5 minutes.
4. Divide the mixture in half and add the spices and honey to one half before it gets cold. Mix well until fully incorporated.
5. Place the two ice cream mixtures in separate ziplock bags and press out the air. Freeze for 1 hour.
6. Blend each ice cream mixture in a food processor, until smooth and creamy. Transfer to containers and freeze for 2 hours, until set.
For the praline
1. In a pan over medium heat, melt the sugar in the water.
2. As soon as the sugar reaches a nice amber colour, pour it out on to a lined baking tray. Quickly scatter over cardamom.
3. Once set, break into pieces and serve with the coconut and clove ice cream.

Recipes & styling: Chiara Turilli
Photography: Gareth van Nelson