Feijoa Ice Cream
Use up your abundance of feijoas this autumn with this delicious feijoa ice cream. Creamy and sweet with a bunch of feijoa flavor, this homemade feijoa ice cream is delicious.
If you like feijoas, then you will love this!
I think that feijoa ice cream was one of the first ice creams that I ever made. It is made with a simple vanilla ice cream base, with cooked feijoas and a rich feijoa syrup that is mixed through while the ice cream churns in your ice cream maker. This results is an absolutely dreamy feijoa ice cream that has a great texture with delicious bursts of fruity flavor speckled through.
This feijoa ice cream is perfect on its own. But it is even better when served alongside a freshly baked feijoa cake or feijoa crumble. You can even have it with a glass of fresh feijoa cordial. Cooking with feijoas is a great way to use up the massive amounts of fruit that the trees can produce. I love to have a bunch of great recipes on hand to make the most of them every year!
Preparing feijoas for ice cream
The best way to prepare feijoas for feijoa ice cream is to peel and dice them. You will want pieces of feijoa speckled through your ice cream for the best feijoa ice cream. To dice your feijoas, follow these simple steps.
- First, slice the tops and tail end off of your feijoas.
- Next, use a potato peeler or a small paring knife to peel the skin off of your feijoas. Go from top to bottom for a smooth result that doesn’t squish the feijoa.
- Now dice your feijoas. Cut each feijoa lengthwise into quarters, then chop the lengths into small pieces.
This is also a great way to freeze your feijoas too! Keep peeling and dicing your feijoas and spread them onto a lined baking tray in a thin layer. Place the tray in the freezer until the feijoa pieces are frozen solid. Transfer the frozen feijoas into a snaplock bag to use later.
Feijoa ice cream ingredients
Feijoas – You need one cup of peeled and diced feijoas for this recipe. This is about 8 -10 feijoas.
Milk – Full fat milk is your best option here. The fat content is definitely better for making your ice cream rich and creamy. I do use low fat milk regularly though if that’s what I have on hand. But if I do use a lower fat milk I will generally add in an extra splash of cream to balance out the fat content.
Eggs – For this recipe you will need 3 large eggs. You will use 2 yolks and one whole egg. Eggs are key to the freezing process for homemade ice cream. They not only thicken the mixture in to a velvety custard, but they also ensure that ice cream does not form any little ice crystals while it is freezing. This ensures that your ice cream will come out smooth/creamy and not grainy/icy. To save on food wastage you can store your leftover egg whites by freezing them to use later on in other recipes.
Sugar – Plain granulated sugar is perfect for this recipe.
Vanilla – You can use essence or extract for this recipe.
Cream – What is ice cream without cream? You need to use a heavy cream, full fat whipping cream to make ice cream.
Lemon juice – Lemon juice will stop your feijoas from browning. For an extra lemon boost add some lemon zest to your milk when you make your ice cream base.
Serving and storage
You have 2 serving options once your ice cream has finished churning in your ice cream maker
- Serve immediately for a soft serve consistency.
- Scoop into a freezer safe, sealed container and freeze for at least 3 hours for a more traditional, firm ice cream texture.
Scoop and serve however you like.
Store your ice cream in a sealed, freezer safe container for up to 2 months.
Feijoa Ice Cream
Ingredients
Equipment
Method
- Pre-freeze the ice cream maker base for 24 hours
- In a small bowl whisk together the eggs and sugar using a fork. Whisk until the mixture is light and creamy.
- Heat the milk in a medium sized saucepan until it is warm to the touch.
- Add in the whipped eggs and stir constantly for about 5 minutes Keeping the heat at a medium temperature. When it is ready the mixture will have thickened slightly and will coat the back of your mixing spoon.
- Set aside to cool fully in the fridge (about 1-2 hours)
- Next prepare your feijoas. Place your peeled and diced feijoas into a small saucepan along with the lemon juice and sugar.
- Heat the feijoas on a medium high heat, stirring regularly. Heat for about 5 minutes or until the feijoas are tender and the liquids have turned syrupy. Place your feijoas in the fridge to chill.
- When both the ice cream mixture and the feijoas are fully cold, you are ready to churn. Add in the vanilla and cream to the egg mixture and mix well.
- Pour into your prepared ice cream maker and churn for 20 minutes.
- Next add your feijoas and syrup into your churning ice cream. Let the ice cream make churn the mixture for another 15 minutes or until the ice cream resembles soft serve.
- Eat now or scoop into a plastic container and store in the freezer.
Notes
Thank you so much for taking the time to read through my feijoa ice cream recipe. I hope you enjoy trying this out for yourself. Please feel free to add any questions or comments below. I am happy to help out wherever possible and I would love to hear how this recipe worked out for you.
