Peel and seed the feijoas and juice with an electric juicer. Pass the juice through a fine sieve. Measure
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.
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