By wendy

• Prep time: 15 mins
• Finished in: 15 mins

Yield: 2 litres

Ingredients

• 1 1/2 cups feijoa pulp
• 1 cup sugar
• 1/4 cup lemon juice
• 2 eggs, separated
• 300ml cream

Method

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.