Summer has finally graced the Kalahari with its arrival, bringing with it the first whispers of rain and that indescribable earthy scent that fills the air. After enduring what some reports have called the driest year in Namibia in a century, we’re all holding our breath, praying, and hoping for more rain. There’s an undeniable sense of anticipation in the air.

This expectant waiting for rain, got me reflecting on the role of hope in our lives. It’s easy to let hope become just a fleeting wish, something we cling to when times are tough. I’m reminded of a favourite scripture from 1 Peter 3:15: “Always be prepared to give an answer to everyone who asks you to give the reason for the hope that you have.” It’s a powerful reminder for me to examine whether my hope is something real and substantial or just wishful thinking.

Wishful thinking is when we choose to believe something will happen, despite little evidence to suggest it will actually happen, usually just to make ourselves feel better. I hope to lose 10 pounds. (That’s pretty common this time of year!)I hope my husband remembers our anniversary (this is wishful thinking!). These hopes, while valid, are grounded in our desires and often rely on chance or circumstances.

Hope is praying for rain, but faith is bringing an umbrella– Unknown

But for us, the evidence on which we can base our hope is God’s own character — demonstrated most clearly to us in Jesus Christ. We believe that God is good, faithful, and capable of fulfilling His promises. Our hope isn’t dependent on our circumstances (like a parched Kalahari savannah landscape) but on a firm conviction that God will remain true to His word. This hope is anchored in the assurance of who God is.

As we navigate this week, let’s anchor ourselves in this genuine hope. Let our lives reflect a deep-seated confidence in God’s promises. As Colossians 1:27 puts it, “Christ in you, the hope of glory.” May we live out this hope so visibly that others will be curious and ask us about it.

So today with summer blazing in the Kalahari and hope blossoming in my heart, I’m on the lookout for a cool dessert for the guests in my Kalahari kitchen. It has to be ice cream- my absolute favourite dessert, no matter the flavour, season, or time of day. I keep the hope of a delicious scoop in my freezer at all times! I reach for the dark chocolate in my pantry (my other guilty pleasure) and decide to make a chocolate ice cream that melts luxuriously on your tongue. Two kinds of chocolate and real cream make this the best and easiest chocolate ice cream you can make at home. It will fill you with hope!

Homemade Chocolate Ice Cream

Ingredients

500ml (2 cups) heavy cream divided
45ml (3 tablespoons) unsweetened cocoa powder
1 cup semisweet chocolate chopped (or chocolate chips)
375ml (1 1/2 cup) whole milk
3/4 cup granulated sugar
1/2 teaspoon sea salt
3 large egg yolks beaten
2 ml pure vanilla extract

Instructions

Whisk together 1 cup cream and cocoa powder. Bring to a boil. Reduce heat and boil/simmer for 30 seconds whisking constantly.
Remove from heat and add chopped chocolate and whisk until smooth. Add remaining 1 cup of cream and whisk to combine.
Transfer mixture to a large bowl and position a fine mesh strainer over it. Set aside.

In a small bowl, whisk together egg yolks.
In a saucepan over medium heat, whisk together milk, sugar and sea salt.
Once the milk mixture is slightly warm, add ½ cup of warm milk to the beaten egg yolks and whisk to combine. Add the milk/egg mixture back into the saucepan, whisking during the addition.
Continue to cook the custard over medium heat, and stir the mixture constantly with a spatula until the it thickens and lightly coats the spatula
Pour the thickened custard through the metal strainer into the other ingredients in the bowl. Stir until combined. Discard any custard residue left on the strainer.
Add the vanilla and stir to combine.

Place a lid on top and let the mixture cool in the refrigerator for at least 6 hours, or overnight.
Once the ice cream mixture is chilled, churn it in an ice cream maker until thick and frozen (30-40 minutes).
Transfer to an airtight container and freeze for at least 6 hours. ENJOY!

Notes: