Maltabella Ice Cream

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

Ingredients:

• 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

Method:

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