Maltabella Ice Cream

Maltabella Ice Cream / Karen E. Photography

Maltabella Ice Cream / Karen E. Photography

It’s a mix of savoury and sweet in the form
of a Maltabella ice-cream. It’s the porridge our mothers ‘sold’ to us, as children, as chocolate porridge. It’s actually malted grain sorghum. Serve this ice-cream with stewed fruit and/or prunes, and a drizzle of Amarula cream for a sensational end to a breakfast.
— Jackie Cameron


  • 6 Egg Yolks
  • 60ml Treacle Sugar
  • 15ml Glucose Syrup
  • 1L Maltabella, cooked with 500 ml additional cream added to make a creamy: consistency
  • 100ml Honey
  • 10ml Cinnamon Powder
  • 250ml Almonds, roasted and chopped
  • 250ml Pecan Nuts, roasted and chopped


  1. Cream the egg yolks, sugar and glucose together.
  2. Add the warm maltabella, honey, cinnamon and nuts.
  3. Leave in the fridge overnight to cool.
  4. Churn in an ice-cream machine. If an ice-cream machine isn't available place chilled mixture into a freezer.  Whisk every 30 minutes until frozen to allow for a light, fluffy ice cream. Serve with some stewed prunes and Amarula cream