PHOTO: SIMON LAMBERTThere’s a short window where feijoas are at their best, soft, fragrant and impossible to ignore. This is the kind of recipe I enjoy. No machines, no fuss, just cream, condensed milk and a bright hit of lime to lift the richness. Folding the feijoa through at the end keeps those pockets of tangy fruit intact, giving you a soft ripple! Serves 8-10 Prep time 20min Freezing time 6-8 hours (or overnight) Skill level Easy Feijoa puree 600g feijoas, peeled Zest of 1 lime 1 Tbsp icing sugar Ice cream base 1 x 395g tin sweetened condensed milk 500ml cream Zest of 1 lime Optional: 1 Tbsp vodka or limoncello (helps keep the ice cream softer and easier to scoop) Method To make the feijoa puree, place the peeled feijoas, lime zest and icing sugar into a blender or processor. Pulse to a coarse puree if you want a more textured finish, finer if wanting smoother. Set aside. In a large bowl, combine the condensed milk, cream, lime zest and optional alcohol. Whip until soft peaks form (for best results). Gently fold most of the feijoa puree through the cream mixture, keeping it loose so you get a natural ripple. Spoon into a freezer-safe container, then swirl through the remaining puree over the top. Cover and freeze for 6-8 hours or overnight. Remove from the freezer 10-20 minutes before serving to soften slightly, then scoop.
