PREP: 15 MINS
FREEZE TIME: 3-4 HOURS
- 250 g Feijoa pulp
- 1 Egg White
- 1 cup Sugar
- 1 tablespoon Lemon Juice
- 300 ml Cream
- Whiz feijoa, egg white, sugar and lemon juice together in a food processor for 3 – 4 minutes.
- Whip the cream with a clean beater until peaks form.
- Gently fold together the feijoa mixture and cream until just combined.
- Pour into a 2ltr ice cream container until set.