Here’s an easy delicious way to use up all those feijoas…. feijoa ice cream!
All you need is a food processor – no fancy ice-cream machine needed. When feijoas are in abundance this will save them from going to waste and rotting on the ground! Make sure you freeze the feijoas for long enough until they are frozen very hard – this will make sure you get a nice ice-cream consistency that’s not too soft. Place it back in the freezer for 20-30 minutes after making it if you want it to firm up a bit more. I’ve added fresh mint into the mix (mint and feijoa are lovely together), and a whole fresh feijoa (including the skin) to really give it that characteristic feijoa flavour, and little specks of green. Feijoa ice cream in a waffle cone on a warm Autumn day is bliss! Enjoy!