This is one of those posts where I feel like I should mention this is experimental before I go any further. After all madhumbe ice cream is not something that you see every day!
In the many years I have been coming up with “new” ways to cook food I grew up with, I have also realised my ideas are never really that original. Someone else would have thought of that idea too and you may have never heard. So while madhumbe ice cream will be a new idea to me, it may not be to other people in other parts of the world.
Making ice cream is so much fun for me. The best part for me is making the custard. Tempering the egg makes me so happy especially when I don’t get cooked egg bits. I used madhumbe flour. You could use fresh madhumbe but I would test the recipe to know how much of the fresh madhumbe you would need.
What does it taste like? Madhumbe that’s for sure! Sweetened madhumbe that is but not too sweet. Would I make this again? Only if I have many people to serve it too. It’s not the kind of ice cream I would keep in the fridge to eat whenever.
Madhumbe Icecream
Ingredients
- 1 cup heavy cream
- 3 cups whole milk
- 1 cup madhumbe flour
- 2 eggs
- ⅓ cup sugar
Instructions
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In a large mixing bowl, combine the milk, cream, and madhumbe flour and whisk thoroughly.
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Pour the milk and madhumbe mixture into a medium saucepan and bring it to a simmer over medium-high heat. Allow it to simmer for a few seconds, then remove from the heat and allow it to rest for five minutes.
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In the large mixing bowl, beat the eggs and sugar together with a hand mixer. Very gradually, ladle small amounts of the cream mixture into the eggs while beating. Be careful and ensure that you do this slowly so that the eggs temper and don’t cook.
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Once you have incorporated all the cream mixture, pour everything back into the saucepan and cook over medium heat, stirring constantly for about 5-10 minutes or until the custard begins to thicken.
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Remove the custard from the heat and allow it to cool for five minutes, then refrigerate it for an hour.
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Pour the custard into your ice cream machine and follow the machine-specific directions.
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Once the ice cream has churned, remove it to a freezer-proof container and freeze for several hours before serving.
