This recipe for ice cream comes from the United States (which came from a CBS Interactive website called BNET). The combination of brown sugar, lime and ginger sounds like a heavenly mix with the fruity feijoa. And even if you don’t have an ice cream maker, it sounds a breeze to make.
FROZEN FEIJOA CREAM
Makes about 1 quart (almost a litre) or 6 to 8 servings
- 18 to 20 feijoas
- 3 tablespoons lime juice
- 1/2 cup firmly packed brown sugar
- 1 cup whipping cream
- 1/4 cup finely chopped crystallized ginger (optional)
- Cut the feijoas in half crosswise. With a small spoon, scoop out center pulp, leaving 1/4-inch shells; reserve shells for the Spiced Feijoa Shells recipe which follows.
- In a food processor or blender, whirl the feijoa pulp and measure; you need 2 cups. Whirl pulp with lime juice, brown sugar, cream, and ginger to blend.
- Pour mixture into the container of an ice-cream maker (hand- or electric-churned, or a self-refrigerated automatic machine) and freeze according to manufacturer’s directions.
- Or pour into an 8- or 9-inch square metal pan, cover, and set in your freezer until firm. Break into chunks with a heavy spoon and beat with an electric mixer or whirl in a food processor to make a smooth, creamy slush. Refreeze.
- Serve ice cream freshly made and softly frozen. Or package airtight and put in the freezer to store; let stand at room temperature a few minutes to soften slightly before scooping into serving dishes.
*BNET credits this recipe to Sunset Publishing 1984. Sunset is a monthly lifestyle publication but I couldn’t find this recipe on their online site.