Maguni ice cream captures the traditional flavours of Namibia in a modern way. Also known as the Monkey Orange, it is one of Namibia’s most popular traditional fruits. Maguni season is from November to May. The fruits are limited to a relatively small part of Namibia, from the north-central to north-eastern corner. Most Namibians outside these areas are unfamiliar with the fruit. In recent years the fruit has become more available in informal markets, especially in the capital city. It tastes like a complex tropical fruit salad and is most suited for dessert applications and as an ice cream it is simply divine. This recipe is for a “Philadelphia-style” ice cream, that is, ice cream made without a custard base.
Maguni Ice CreamCourse: DessertDifficulty: Easy
The taste of maguni fruit is unique. It is sweet and tangy at the same time and reminds one of a mouthful of a tropical fruit salad. It makes a glorious ice cream.
500 milliliters cream
250 milliliters milk
175 grams sugar
250 milliliters maguni juice, (juice of about 3 medium magunis)
- Add the cream, milk and sugar to a pot over medium heat. Heat and stir until all the sugar has dissolved. Add the maguni juice and mix well. Strain the mixture into a bowl set over ice water.
- Allow to cool completely then pour the cold mixture into the large enough bowl. Cover the bowl with plastic wrap and put in the freezer.
- Allow to chill for at least a few hours before churning in the ice cream maker. Serve with a maguni compote or cookies or brownies if you like.