Homemade Feijoa & Ginger Ice Cream

• Main Ingredient: Feijoas
• Prep Time: 4
• Cook Time: 10 mins
• Serves: 1 Jar (250ml)
• Recipe by: Mrs Rogers & GoodLife

Method:

1. Add the scooped feijoa flesh and sugar to a small saucepan. Cook gently over low heat for around 10 minutes, stirring occasionally, until the mixture thickens to a jam-like consistency. Remove from the heat, let it cool completely, then blend until smooth with a stick blender.
2. In a large mixing bowl, whisk together the cream, honey, and vanilla until well combined. Stir in the cooled feijoa puree, along with the ginger, salt, vinegar, and nutmeg, mixing until smooth and evenly combined.
3. Pour the mixture into a lined loaf tin or container and place in the freezer. After 1 hour, remove and whisk well to break up any ice crystals. Repeat this process twice more at 1-hour intervals for a creamier, smoother texture. (This step is optional, but highly recommended for the best result.
4. Before serving, leave the ice cream at room temperature for 10-15 minutes to soften slightly, or transfer it to the fridge for around 1 hour for easier scooping.

Tips

• Freeze excess feijoas into portions so you can make this feijoa ice cream in any season.
• You can whisk the cream and honey together until whipped, then carefully fold through the feijoa mixture. This would reduce the need to mix so often while freezing.
• The cream can be replaced with coconut cream for a dairy-free option.
• Once the ice cream has chilled in the freezer for 1 hour, give it a whisk to break up the ice crystals, then mix in 70g of chopped dark chocolate for added texture and richness.