It’s always a pleasure to discover a well-written, well-photographed food blog. Even when the recipes aren’t fejioa-ish, but especially when there is a feijoa delight hidden away in the archives. Especially especially ice cream.
The KitchenMaid is one of those blogs where I am tempted to keep reading for enjoyment of the writing… so I hope you love it too. Wellington-based journalist Lucy Corry has created a beautiful collection of recipes that I really want to make – a wonderful mix of easy-to-whip-together and slightly exotic but not too fussy.
Her feijoa ice cream recipe appeared in the Waikato Times under the illustrious title of Lucy Corry’s famous feijoa ice cream – and so the title stays.
LUCY CORRY’S FAMOUS FEIJOA ICE CREAM
Makes approx 2 litres
Ingredients
- 4 eggs. separated
- 1 cup caster sugar
- 300ml cream, whipped to soft peaks
- 2 cups well-mashed ripe feijoa pulp
Method
- Whisk egg whites until stiff, then gradually whisk in caster sugar until you have a thick glossy meringue.
- Beat in the egg yolks, then fold in whipped cream and feijoa pulp until combined.
- Pour into a container and leave in the freezer for at least six hours or until set.
Tips: Large chunks of fruit will go icy – make sure you mash the fruit well. Let it ‘ripen’ out of the freezer for five minutes before serving, to intensify the flavour.
FEIJOA FEIJOA 
so easy to make will have to tell my mum about this she will love it
A delicious rich smooth tasty recipe, gracias!
Has anyone tried this with coconut cream and honey in place of cream
and sugar?
This looks like ‘Lucy Corry’s Famous Feijoa Ice Cream’
Thanks Jim, I agree. Will update this recipe. Thanks.
wonderful, we are going to make this today! what a fab blog, looking forward to reading more! c