mealie ice cream

mealie ice cream

mealie ice cream

You’ll be pleasantly surprised by the tastiness of this mealie ice cream.

  • 20 mins + freezing
  • Makes about 1L
  • Intermediate

INGREDIENTS

  • 3 whole mealies, kernels cut off
  • 500ml cream
  • 250ml milk
  • 250ml castor sugar
  • 6 egg yolks
  • 3ml salt
  • 10ml vanilla essence

METHOD

  1. Bring the kernels and cobs, cream, milk and ½ the sugar to a simmer on medium-high, stirring until  dissolved. Remove from heat, cover and infuse for 1 hour.
  2. Remove cobs and blitz until a purée forms. Strain through a sieve. Heat to just before boiling point.
  3. Beat remaining sugar, yolks and salt until light and fluffy. Slowly add the mealie mixture to the yolk mixture, while beating. Heat on medium-high, while stirring with a wooden spoon for about 5 minutes or until it coats the back of a spoon. Stir in the vanilla.
  4. Strain through a fine sieve. Cover and freeze for at least 8 hours, beating every 2 hours to break up ice crystals.

FEATURE: MARGIE ELS-BURGER  ASSISTED BY NOMVUSELELO MNCUBE  PHOTO: DYLAN SWART

Magazine issue date: Jan, 2019


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