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- Prep time: 15 mins
- Finished in: 15 mins
By
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.
Wendy shared this recipe online – thank you. It makes such a delicious icecream that is so easy to make that i’d like to include it in a bi-monthly booklet we put out for members of the Herb Federation of New Zealand. Do I have your permission to do so? Thank you.
THANK YOU THANK YOU THANK YOU. Just made this today, it is DIVINE. Just something I would add to the directions is perhaps beating the mixture again after it’s been freezing for a few hours to get rid of some of the iciness. Then freeze it solid and it should be a much better consistency :)
I am looking forward at having a go in making Feijoa Ice Cream this week we let you know how I get o.
Great recipe, have used it several times this year! :)
how runny is the mixture suppose to be ? mine is verry runny
If you mean the pulp. It has to be soft. If the mixture is runny when freezing, it needs to be frozen longer. the egg whites need to be beaten to a stiff peak. I had to Google this to understand what it looked like.