Strong coffee, brewed quickly in the pressure cooker, meets chilli and gets frozen to make this dessert, pairing Ethiopia's coffee culture with an unexpected kick. It is made for celebration tables and for anyone after a dessert with a bit of daring.
Put the ground coffee with the water in the pressure cooker, close the lid and, once it starts hissing, lower the heat and cook for 5 minutes, then strain.
Mix the strained coffee with the milk, sugar and chilli, and warm for 10 minutes until the sugar dissolves.
Cool the mixture to room temperature, then freeze it, stirring every 30 minutes for the first 2 hours, for a total of 90 minutes.
Scoop the ice cream into bowls and serve right away.
Add the chilli a little at a time, tasting as you go, since you cannot take it back out if you overdo it. Stirring occasionally while freezing keeps ice crystals from forming. Allergens: contains dairy.
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