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Feijoa Ice Cream

Posted By Helen Jackson On April 25, 2011 @ 6:20 pm In Dessert Recipes,Recipes | 6 Comments

By wendy

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

Yield: 2 litres


  • 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.

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