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
- 4 eggs. separated
- 1 cup caster sugar
- 300ml cream, whipped to soft peaks
- 2 cups well-mashed ripe feijoa pulp
- 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.