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.