Feijoa and lime no-churn ice cream

There’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.