Feijoa Ice Cream

Preparation info

  • Difficulty


  • Makes approximately

    1 litre


Appears in


By Peter Gilmore

Published 2014

  • About


  • 13 feijoas
  • 220 g ( oz) caster (superfine) sugar
  • 130 g ( oz) egg yolks
  • 180 ml (6 fl oz) pure cream (35% fat)


Peel and seed the feijoas and juice with an electric juicer. Pass the juice through a fine sieve. Measure 600 ml (21 fl oz) juice and save any leftover for another use.

Combine half the juice with the sugar and egg yolks in a large stainless steel bowl. Reserve the remaining juice in the refrigerator until required.

Whisking continuously, cook the juice, sugar and egg mixture over a double boiler until it reaches 85°C (185°F). Cool over ice. Once completely cold, whisk in the cream and the chilled reserved feijoa juice. Churn in an ice-cream machine and freeze until required.