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Umqombothi Ice Cream
Umqombothi Ice Cream – - Recipe

An incredible locally inspired dessert. This contemporary recipe is built on a traditional fermented sorghum base. The result is a creamy, tangy ice cream with depth and delicious flavour. Pair it with caramel, toasted grains, or seasonal toppings for a unique signature dessert

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Ingredients

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Part 1: Traditional Umqombothi (Fermented Sorghum Beer)

  • Mabele/ sorghum meal 500.0 g
  • Maize meal 200.0 g
  • King Korn Traditional Sorghum Malt 250.0 g
  • Brown sugar (optional) 1.0 tbsp
  • Water (lukewarm) 2.5 l

Part 2: Umqombothi Ice Cream

  • CARTE D'OR Tiramisu 1 Kg 1.0 kg
  • Fresh cream (cold) 3.0 l
  • Umqombothi, 1.25 L
  • Pinch of salt (optional)
  • Brown sugar (optional, adjust for balance) 1–2 Tbsp

Part 3: Salted Caramel Sauce (Optional for serving)

Created By:
Chef Lerato Mokonyane

Chef Lerato Mokonyane

 @leelee.mokonyane

An incredible locally inspired dessert. This contemporary recipe is built on a traditional fermented sorghum base. The result is a creamy, tangy ice cream with depth and delicious flavour. Pair it with caramel, toasted grains, or seasonal toppings for a unique signature dessert

...

Preparation

  1. Part 1: Traditional Umqombothi (Fermented Sorghum Beer)

    1. Day 1 – 2: Initial Fermentation. Mix mabele, maize meal, and 125 g King Korn Malt in a clean bucket. Add sugar if using. Add just enough lukewarm water to make a smooth paste. Cover with a cloth and ferment in a warm place for 1 - 2 days. (Tip: In terms of consistency, the spoon should stand but still move when stirred).
    2. Day 2 or 3: Cook Porridge. Transfer fermented paste to a pot. Add water as needed and cook, stirring, until a thick porridge forms. Let it cool to room temperature. (Tip: Think pancake batter – not runny but not stiff).
    3. Day 3 – 5: Secondary Fermentation. Return porridge to the bucket. Stir in the remaining 125 g King Korn Malt and more lukewarm water (±1 L) to reach a soupy consistency. Cover and ferment another 2 - 3 days until bubbly and tangy. (Tip: After mixing, the liquid should be thinner than porridge, but still cloudy and slightly viscous, almost like mageu or amasi).
    4. Day 5: Strain & Reduce. Strain the fermented liquid through muslin or a fine sieve. (Optional – reduce further for more concentrated flavour). Transfer to a saucepan and reduce over low heat to ±1.5 L. Cool completely before using.

  2. Tips

    1. Warmer environments = faster fermentation. If cold, wrap your bucket in a towel or place in a warm cupboard.
    2. Texture cues:
    • Paste = soft phuthu
    • Post-cooking = six porridge
    • After second fermentation = smooth, runny batter with bubbles
    3. Finished umqombothi has a distinct sour, almost bready smell – that’s how you know it’s ready.

  3. Part 2: Umqombothi Ice Cream

    1. Using a large mixer, whisk together Carte D’Or Tiramisu Dessert Mix and cream until thick, airy, and fully whipped (about 5 – 7 min).
    2. Incorporate Umqombothi. Gently fold in the reduced umqombothi, along with a pinch of salt and brown sugar if desired. Mix until smooth and well blended.
    3. Transfer into containers and freeze for at least 6 hours, or churn in an ice cream machine for a smoother, scoopable texture.

  4. Serving Suggestions

    Pairs well with caramelised maize crumble, toasted sorghum, or a drizzle of Amarula reduction. Best served semi-frozen for optimal texture and flavour clarity.

  5. Part 3: Salted Caramel Sauce (Optional for serving)

    1. Heat sugar and water without stirring until amber.
    2. Remove from heat, add cream slowly.
    3. Stir in butter, Carte D’OR Salted Caramel Milkshake Syrup and salt. Cool before use.

  6. To Serve:

    Scoop Umqombothi Ice Cream into bowls or cones. Drizzle with salted caramel syrup. Garnish with sorghum popcorn or toasted mabele for crunch and contrast.
Created By:
Chef Lerato Mokonyane

Chef Lerato Mokonyane

 @leelee.mokonyane

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