Feijoas are such a versatile plant, growing so easily in Hawke’s Bay. They make great hedges and can withstand some tough conditions. The pretty bottlebrush like red flowers are generally pollinated by birds. With a little extra mulch (they love grass clippings) and moisture, they will also reward you with a bountiful harvest. This recipe is a great way to use some of those excess Feijoas. You and your family will love this beautiful creamy ice-cream. Feijoas can easily be frozen too, which means you can make this desert all year round. Either scoop out the flesh and pack into containers or freezer bags raw or prepare puree as in the recipe below, and freeze.
Feijoa Ice Cream
- 300 ml Feijoa puree
- 1 Tbsp lemon juice
- 300 ml cream
- 2 egg whites
- 200 gms caster sugar
- To make the feijoa puree, scoop the flesh from the feijoas and place in a small saucepan. Add a little water (approx. 2 Tbsp) and heat gently on the stovetop. Stir frequently and simmer for five minutes. Blend in blender or use a stick mixer until a smooth puree is formed. Stir lemon juice into the puree.
- Whip the cream into soft peaks and fold through the puree.
- In a separate bowl, whip the egg whites gradually adding the sugar. Beat until you have a thick glossy meringue in which all the sugar is dissolved.
- Using a large balloon whisk, carefully combine the two mixtures.
- Spoon into a container and freeze.
- Remove from freezer and allow to soften in the refrigerator for about twenty minutes before serving.
- Makes 1.2 litres.