I hid the black sesame ice cream so well that I forgot about it. But on a seriously hot day I combined it with all the other ice creams in my freezer and made the most divine milkshake.
For some people, and most companies, financial year end is a one day saga. But for me it is like a play with numerous acts. Before I can do anything I need to close off my company books. This never happens on the last day of the month as the bank doesn’t play ball. I have to wait for the monthly bank fees to be charged before I can print the statement. And that means waiting until the first working day of the month. Financial year end is a bit tricky as my VAT payment overlaps the old year and the new one. So I have to print interim reports so that the auditor knows what is going on. This year I managed to get nil balances on my credit cards so that is one less complication down the road. Next in line is the rental property.
Today’s inspirational recipe from Lavender and Lime ♥ Black Sesame Ice Cream ♥ #LavenderAndLime Click To Tweet
Another waiting game while the bank sorts out the bond statement. And lots of capturing on that side as I only do the account bi-yearly. I also have to wait for municipal accounts and the rental payment. The City Of Cape Town is very good at getting their accounts sent out by the 2nd. Once I have worked out what is what for our property I pay attention to my personal tax. This feels like a paper collection and writing session. Everything for the auditor needs to be printed out. And explanations written about our accounts. This year my year end took an entire week. I collected everything I needed, printed out a tree of papers and made copious notes. Mostly because my auditor will not get to my envelope for another 11 months, and by that time I will have forgotten what was going on.
Click on the links for conversions and notes.
Black Sesame Ice Cream
- 200 mls whipping cream
- 2 egg yolks
- 75 g coconut sugar
- 80 mls milk
- 60 g black sesame paste
- Place the cream into a stand mixer bowl and whisk to soft peaks
- Place the egg yolks and sugar into a mixing bowl and whisk until ribbon stage
- Place the milk and sesame paste into a small sauce pan and heat over a low to medium temperature
- Stir occasionally and when the milk reaches 60° Celsius pour into the bowl with the eggs
- Whisk while you are doing so and when combined, pour into the cream
- Whisk to combine then cover and place into the fridge overnight
- The following morning whisk the ingredients to make sure they are combined
- Then pour into an ice cream churner and churn as per the manufacturers' instructions
- Pour into a lidded freezer proof container and freeze for at least 4 hours before serving
- Remove from the freezer to defrost a little before using
Inspiration published on Lavender and Lime April 2:
Do you do a financial year end for yourself and/or a company?