Feijoas are a fruit with a soft, dark green skin and a sweet, slightly granular interior. The taste is a mix of apple and pineapple – only a really soft version. They have a stack of health benefits including improving concentration, fighting sickness, decreasing the risk of heart disease and helping your digestive system.
I could eat hundreds of these on their own, they taste amazingly good. They seem to be in a lot of back gardens in New Zealand but, sadly, this doesn’t seem to be the case here in Melbourne. They’re usually close to $2 each at the supermarket so I rarely eat them. Today was my lucky day though; a friend gave me a huge pile of them so I immediately inhaled a half dozen. With the rest, I whipped up this feijoa ice cream. It was a real winner.
Feijoas have a slightly granular texture to them, which I really love. This texture was noticeable in the ice cream which I actually liked. If you’re the type of ice cream eater that doesn’t like “bits” in their ice cream then you’d be best to strain the mixture after blending to reduce the graininess.
Feijoa Ice Cream Recipe
- 1 cup full cream milk
- 2 cups thickened cream
- 1 cup caster sugar
- 1 tsp vanilla
- 1 cup peeled feijoas
- 2 Tbsp Vodka at least 40%
- Add all ingredients to a blender and process until completely combined
- Add milk mixture to your ice cream machine and churn as per manufacturer's instructions.
- Add to an airtight container and freeze for at least 3 hours.
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