Inkomazi Ice Cream – A Simple and Delicious Recipe

October 30, 2021 Odiraa

Inkomazi Ice Cream – A Simple and Delicious Recipe

Inkomazi is a typical South African maas or sour milk, that can be found on the shelves of all South African supermarkets alongside regular milk good during pregnancy and the baby because of its benefits but with moderation.

It has a runny yogurt flavor, and I thought it would create a great somewhat sour ice cream.

Sour milk is a dairy product made by acidifying milk, whereas spoilt milk is milk that has naturally gone bad due to bacterial infestation.

Both of these kinds of milk have a sour, acidic flavor. Sour milk, on the other hand, is not the same as spoilt milk.

I developed this recipe below at a cheap price

, which is based on typical ice cream recipes but with less sugar because I don’t like very sweet ice cream.

The outcome is thick, creamy ice cream with a cheesecake-like flavor.

Serve with oat/digestive biscuits crumbled on the side. I think it would also be delicious with some warm, sweetened berries, or perhaps a squeeze of lime for a variation.

Inkomazi Ice Cream Recipe

Ingredients

100 ml double cream
4 egg yolks (with/without eggs)
100 ml sugar
1 teaspoon vanilla paste
350 ml maas (Inkomazi is just one of several brands)

Method

Firstly, whisk the egg yolks together with a tablespoon of sugar
Secondly, heat the cream with the rest of the sugar and the vanilla paste
Then, slowly whisk the cream mixture into the egg mixture
After that, return to the stove and cook on low heat until it’s just about to boil, but it must not boil
Finally, take it off the heat and stir in the Inkomazi. Allow Cooling. Churn in ice cream maker

Serve as dessert with Digestive biscuits crumbled or a warm berry compote, such as strawberries or raspberries.

Enjoy!

Is Inkomazi full cream?

The original thick and creamy maas, cherished and recognized for their outstanding flavor and unparalleled sustenance, is the authentic South African heritage brand.

Is Inkomazi sour cream?

Foreign visitors are perplexed by this distinctly South African product. It’s essentially sour milk, though not as thick and silky as sour cream or as runny as buttermilk. It’s prepared similarly to buttermilk and yogurt (by adding cultures and bacteria to milk).