Do you have too many feijoas.....?

Do you have too many feijoas.....?

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It's that time of year when you can't keep up with the feijoas as they fall off the trees. So why not make a delicious feijoa Olive oil ice cream? Using olive oil as an ingredient enhances the flavour and creaminess of the ice cream.

Feijoa Olive Oil Ice Cream Recipe

Ingredients

  • Scooped Feijoa flesh - 500g

  • Whole Feijoas - 2 with top removed and chopped into chunks

  • White sugar - 110g

  • Thickened cream - 500mL

  • Honey - 1/2 tablespoon

  • Extra Virgin Olive Oil - 125 mL (Use a high quality fruity olive oil. I use Juno Olives award winning Picual)

Instructions

Feijoa Olive Oil Ice Cream

  1. Slice the feijoas in half length ways and scoop out the flesh.

  2. Blitz the feijoa flesh in a blender until smooth.

  3. Add the two chopped feijoas to the blender with skins on and blitz until smooth.

  4. Put the "puree" into a small pot. Heat on low, stirring often for 20 - 30 minutes, until the fluid has reduced by at least 1/4.

  5. Add the sugar, cream and honey to the pot. Continue to heat on low and stir well until the sugar has dissolved.

  6. Allow to cool and transfer to a bowl. Whisk in the Extra Virgin Olive Oil.

  7. Cover with plastic wrap, pressing it against the surface of the liquid to prevent a skin forming.

  8. Chill for around 4 hours

  9. Transfer to a churning bowl and follow the instructions from the manufacturer.

  10. Return to the freezer until firm then scoop and enjoy.

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