- Prep time: 15 mins
- Finished in: 15 mins
- 1 1/2 cups feijoa pulp
- 1 cup sugar
- 1/4 cup lemon juice
- 2 eggs, separated
- 300ml cream
Place feijoa pulp in a bowl with sugar and lemon juice, refrigerate overnight.
The next day, beat egg whites until stiff peaks and in a separate bowl whisk egg yolks.
Beat cream until whipped but not too stiff.
Gently mix feijoa, egg yolks and cream and then fold in egg whites.
Pour mixture into a 2 litre container, cover with a tight fitting lid and freeze until set.