Feijoa Ice Cream

Yes, another new feijoa recipe. This is a pretty easy and reasonably healthy ice cream recipe. You just need to be prepared well in advance. No ice cream maker needed!
This one is from Nadia Lim
I chopped and froze the fruit days in advance which made preparation on the day I needed it easy.
The ice cream was great. Not too sweet and not too rich - almost a cross between ice cream and sorbet.
I will make this again. It would be pretty easy to have the fruit stored in the freezer and make it out of season.

I served it with White Chocolate Creme Brûlée. A bit excessive? Maybe. But it was good!

Feijoa Ice Cream

INGREDIENTS

500g scooped-out feijoa flesh

2 large bananas, peeled and chopped into 3-4 large pieces

½ cup cream

1/3 cup natural yoghurt

1 ½ teaspoons vanilla essence

¼ cup chopped crystallised ginger (optional)

METHOD

Line a large tray (that will fit in your freezer) with baking paper and arrange feijoas and banana on top in a single layer. Cover with cling film and freeze for at least 8 hours or overnight until frozen hard.

When ready to serve the ice-cream, place frozen feijoas and bananas in the bowl of a large food processor with a strong blade. Mix cream, yoghurt and vanilla together.

Add half of the cream mixture to the frozen fruit and turn on the motor to blitz everything together until smooth and well combined - add more cream mixture as necessary, until you have achieved an ice-cream consistency.

Add the crystallised ginger (if using) and very briefly pulse tojustmix it in with the ice-cream.

Scoop instant ice-cream into bowls and serve immediately, with sliced feijoas.