Inkomazi is a traditional South African maas, sour milk, that you find next to normal milk on the shelves of all South African food stores. It tastes a bit like a runny yoghurt, and I thought it could make a really nice, slightly sour ice cream.
I improvised the recipe below, based on standard ice cream recipes but with less sugar as I am not very fond of very sweet ice cream. The result is a rich and creamy ice cream that taste a bit like cheese cake.
For my first trial run I served it with crumbled oat biscuits, though I would have preferred Digestive cookies if I had found them in the shop. I think it would taste wonderful together with some warm, sweetened berries too, or maybe one could add a bit of lime for a twist.
- 100 ml double cream
- 4 egg yolks
- 100 ml sugar
- 1 teaspoon vanilla paste
- 350 ml maas (Inkomazi is just one of several brands)
Whisk the egg yolks together with a tablespoon of sugar
Heat the cream with the rest of the sugar and the vanilla paste
Slowly whisk the cream mixture into the the egg mixture
Return to the stove and cook on low heat until it’s just about to boil, but it must not boil
Take it off the heat and stir in the Inkomazi
Cool the mixture
Churn in ice cream maker
Serve with crumbled Digestive biscuits or a warm berry compote of for example strawberries or raspberries