Crème de Corossol Glacée (Soursop Cream Ice Cream)
Crème de Corossol (Soursop Cream) is a traditional Senegalese recipe for a classic ice cream made from a frozen blend of cream and soursop fruit pulp. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Soursop Cream (Crème de Corossol).
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The corossol (soursop in English) is the spiky green fruit of Annona muricata. The flesh is creamy with a slightly sour flavour and it is much loved in Senegal. The fruit is made into preserves, drinks and even ice creams, as here
Ingredients:
1kg soursop fruit (corossol)
120ml water
4 tbsp sugar, or to taste
250ml cream
Method:
Peel the soursop then roughly mash the flesh and remove the seeds. Scoop the remaining flesh into a food processor, add the sugar and water then pulse and then process the mixture until stiff.
Slowly work in the cream and pulse until combined. Scrape the fruit mixture into a bowl, cover with clingfilm (plastic wrap) and chill in the refrigerator for at last 30 minutes.
After this time, turn the cream into your ice cream maker and churn according to the manufacturer's instructions.
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