Biltong Ice Cream

Biltong Ice Cream / Karen E. Photography

Biltong Ice Cream / Karen E. Photography

As a South African I couldn’t resist making a heavily-flavoured, coriander-and-black-pepper-biltong ice cream. Serve this in a bowl of ultra-creamy potato soup with a drizzle of chive oil, sliced biltong and many finely-sliced and crisped-up leeks. It’s a new-age, South-African take on a vichyssoise.
— Jackie Cameron

Yields:1.5 litres


  • 85g Onions, chopped
  • 5ml Garlic, crushed
  • 5g Butter
  • 5ml Oil
  • 10ml Coriander seeds
  • 5ml Mixed Whole Pepper Corns
  • 300g Biltong, sliced
  • 1L Cream
  • 10 Egg Yolks
  • 10ml Glucose Syrup
  • Salt to taste


  1. Sauté the onions and garlic in butter and oil, add the coriander and peppercorns
  2. Add the biltong and sauté.
  3. Add the cream, bring to the boil for 2minutes, take off the heat and leave for 15 minutes to infuse, liquidise and strain.
  4. Whisk the eggs and glucose until pale in colour, add warm cream mixture
  5. Leave in the fridge overnight to cool.
  6. 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.  Suggested to serve within a Zulu potato soup/Amadumbi or a plain potato soup with crispy leeks, garlic chips and biltong pieces.