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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.


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)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.