I’m rushing to finish up the last of the Agbalumo, stashed in my deep freezer.
I want to make a salted caramel Agbalumo ice cream. I imagine it would be perfect.
I get home from work, puree thawed Agbalumo flesh (1 1/2 cups) with water (1 cup) and white granulated sugar (1 cup) till smooth then I whip some cream (2 cups), add the agbalumo puree and vanilla extract (2 teaspoons) and fold in till the mixture is well combined. I taste. Its sweet. Sweet enough that it probably doesn’t need any salted caramel.
I pour it all into a freezer-safe bowl, press clingfilm over the top so it doesn’t ‘burn’ and wait it out…tomorrow will tell. In other news, Agbalumo is in season and I’m over the moon.