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
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Scooped Feijoa flesh - 500g
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Whole Feijoas - 2 with top removed and chopped into chunks
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White sugar - 110g
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Thickened cream - 500mL
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Honey - 1/2 tablespoon
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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
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Slice the feijoas in half length ways and scoop out the flesh.
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Blitz the feijoa flesh in a blender until smooth.
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Add the two chopped feijoas to the blender with skins on and blitz until smooth.
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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.
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Add the sugar, cream and honey to the pot. Continue to heat on low and stir well until the sugar has dissolved.
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Allow to cool and transfer to a bowl. Whisk in the Extra Virgin Olive Oil.
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Cover with plastic wrap, pressing it against the surface of the liquid to prevent a skin forming.
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Chill for around 4 hours
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Transfer to a churning bowl and follow the instructions from the manufacturer.
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Return to the freezer until firm then scoop and enjoy.