Feijoa & Ginger Ice Cream
If you’re like most people and have more juicy feijoas than you know what to do with, simply scoop, and turn them into something truly delicious - this super easy recipe transforms them into a smooth, creamy treat that tastes just like sunshine in a spoon.
Feijoas really are an iconic fruit - fragrant, tropical, and unmistakably Kiwi.
Ingredients
- 1 1/2 cups scooped feijoa flesh (8-12 medium feijoas)
- 1 tsp apple cider vinegar
- 1/3 cup sugar
- 300ml cream
- 1 tbsp honey
- 1 tsp Mrs Rogers Ground Ginger (or 2 tsp finely grated fresh ginger)
- 1 tsp Mrs Rogers Natural Flavoured Vanilla Essence
- Pinch of Mrs Rogers Ground Nutmeg
- Pinch of Mrs Rogers Salt
- Mrs Rogers Baking Paper for lining tin
Directions
- Add the scooped feijoa flesh and sugar to a small saucepan. Cook gently over low heat for around 10 minutes, stirring occasionally, until the mixture thickens to a jam-like consistency. Remove from the heat, allow it to cool completely, then blend until smooth using a stick blender.
- In a large mixing bowl, whisk together the cream, honey, and vanilla until well combined. Stir in the cooled feijoa purée, along with the ginger, salt, vinegar, and nutmeg, mixing until smooth and evenly combined.
- Pour the mixture into a lined loaf tin or container and place in the freezer. After 1 hour, remove and whisk well to break up any ice crystals. Repeat this process twice more at 1-hour intervals for a creamier, smoother texture. (This step is optional, but highly recommended for the best result.)
- Before serving, leave the ice cream at room temperature for 10–15 minutes to soften slightly, or transfer it to the fridge for around 1 hour for easier scooping.